Shrimp Etouffee Recipe
Ingredients
| Onion | 1 Medium, minced | |
| Green onions | 2 , minced | |
| Garlic | 3 Clove (5gm), minced | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Butter | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Tomato puree | 1 10 1/2 Ounce | |
| Bay leaves | 2 | |
| Worcestershire sauce | 1 Tablespoon | |
| Hot Sauce | 4 Drop | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| 1 lb. shrimp, shelled | ||
Directions
Saute onion, green onions, garlic and celery in butter until tender.
Add flour, stirring well; cook, stirring constantly, until browned lightly.
Add 2 1/2 cups water, tomato puree, bay leaves, Worcestershire sauce and hot sauce, salt, sugar, thyme and pepper.
Simmer, for 25 minutes, stirring occasionally, or until sauce is of desired consistency.
Add shrimp; cook for 15 minutes.
Garnish with quartered hard-cooked eggs.
Add flour, stirring well; cook, stirring constantly, until browned lightly.
Add 2 1/2 cups water, tomato puree, bay leaves, Worcestershire sauce and hot sauce, salt, sugar, thyme and pepper.
Simmer, for 25 minutes, stirring occasionally, or until sauce is of desired consistency.
Add shrimp; cook for 15 minutes.
Garnish with quartered hard-cooked eggs.
Chef
