SHRIMP ETOUFEE
This comes from an old magazine article I had put away in a recipe box years ago. The recipe is from Mrs. Percy Lormand Sr., of Kaplan, La. "The former Velma Broussard grew up in Abbeville, La (pop. 15,000), where one quarter of the last names in the telephone directory are Broussard. Their French ancestors came from Acadia about 200 years ago. This dish was served at this year's annual Southwestern Louisiana's Epicurian Food Festival Dinner in Lake Charles."
Provided by Bren in LR
Categories Cajun
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle shrimp with salt, pepper and cayenne in a medium-size bowl; reserve.
- Saute onion, celery, pepper and garlic in oil in a large saucepan until soft.
- Add shrimp, 1/2 cup of the water, the Worcestershire and pepper seasoning.
- Bring to boiling; lower heat; simmer gently for 15 minutes, or just until shrimp are pink and tender.
- Stir cornstarch into remaining 1/2 cup water in a 1-cup measure, then pour into mixture in saucepan.
- Cook, stirring constantly, until thickened and bubbly.
- Serve over hot cooked rice.
Nutrition Facts : Calories 311.8, Fat 16, SaturatedFat 2.1, Cholesterol 286.5, Sodium 1944, Carbohydrate 9, Fiber 1.2, Sugar 2.5, Protein 31.8
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