Shrimp etouffee #2

4 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Shortening
2 Bell peppers; chopped
2 Onions; chopped
1 Rib celery; chopped
1 Clove garlic; chopped
2 pounds Shrimp; cleaned
2 tablespoons Tomato paste
Salt & pepper to taste

Directions

Saut‚ onion, celery, bell pepper and garlic in shortening until tender.

Peel shrimp; toss into vegetable mixture and cook slowly until pink. Add tomato paste; season to taste and cover. Simmer about 10 minutes, adding a little water if necessary. Heap over cooked rice.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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