Shrimp etouffee a la sherry

8 servings

Ingredients

Quantity Ingredient
4 cups Fresh Peeled Shrimp
2 cups Chopped Onion
2 cups Chopped Celery
½ cup Chopped Parsley
3 eaches Cloves Garlic, Chopped
1 cup Chopped Green Pepper
1 cup Chili Sause
¾ cup Cooking Oil
1½ tablespoon Cornstarch
1½ cup Cold Water
1½ cup Cooking Sherry
1 tablespoon Lea & Perrins Sauce
1 dash Red Hot Sauce
Salt, Black Pepper and
Cayenne Pepper To Taste

Directions

Peel shrimp, season generously with salt, black pepper and cayenne pepper and set aside. Heat cooking oil; add onions, celery, green pepper,parsley and garlic. Cook slowly in uncovered heavy pot until tender and wilted. Add chili sauce and simmer for 10 minutes.

Dissolve cornstarch in water and add to mixture. Add seasoned shrimp and cook over medium heat for about 20 minutes; add sherry and cook an additional 20 minutes. Serve over steamed rice. Will serve about 8 or 4 Cajuns :-).

Posted By: Earl Brassette

From Down In Cajun Country - Folsom, Louisiana Submitted By ROBERT MILES On 08-31-95

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