Sunday, March 6, 2011

Shrimp Etouffee, Rice smothered with Shrimp

To satisfy the seafood lovers here is my Etouffee recipe for Mardi Gras or make this any time you are in the mood for a little something spicy. Traditionally Cajun Etouffee is tomato based, where as Creole Etouffee is roux based. Enjoy!

Shrimp Etouffee
Rice smothered with Shrimp

• 1 lb of fresh shrimp
– Peeled, rinsed and deveined and p
• 1 teaspoon vegetable or olive oil
• ½ yellow onion finely chopped
• 1 green, red or yellow pepper finely diced
• 4 celery stocks finely diced
• 1 14 – 15 ounce can of diced tomatoes with the liquid
• 1 cup of water
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper, if you want to bring out the Cajun in you add more spice
Option: Cajun seasoning
• 2 cups cooked rice

Cooking directions:

• Devein, peel, rinse the shrimp and pat dry with a paper towel
• Cook the rice per the directions on the package
• In a large skillet over medium heat sauté the onion, pepper and celery for 3 to 4 minutes until soft
• Add the can of diced tomatoes, water and seasoning
• Bring to a boil and simmer for 15 to 20 minutes until the mixture begins to thicken
• Add the shrimp and cook 4 to 5 minutes
• Serve immediately over the rice
– 4 servings

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