Shrimp etoufee

6 Servings

Ingredients

Quantity Ingredient
½ Stick butter
2 tablespoons Flour
1 cup Chopped onion
½ cup Chopped celery
⅓ cup Chopped bell pepper
1 Clove (large) garlic; mashed
1 tablespoon Worcestershire sauce
1 tablespoon Minced parsley
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
1 cup Water
1½ pounds Shrimp; peeled and deveined
Hot cooked rice

Directions

In a heavy 2 quart saucepan, melt butter. Add flour and cook over low heat, stirring constantly to make a light brown roux. Add onion, celery, bell pepper and garlic. Cook until vegetables are soft. Add remaining ingredients except for shrimp. Simmer for 15 minutes, stirring occasionally. Add shrimp and cook until done, 3 to 5 minutes. Turn off and let cool. Flavor is enhanced if refrigerated overnight and reheated. Serve over hot rice. Yield: 6 servings.

MRS. VINCENT FOSTER

HOPE, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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