SHRIMP ETOUFFEE

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Make and share this Shrimp Etouffee recipe from Food.com.

Provided by Lisa Massey

Categories     Crab

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 17

4 tablespoons butter
3 tablespoons flour
1/2 cup chopped green onion
1 1/2 cups chopped white onions
1/2 cup chopped celery
1 teaspoon tomato paste
2 cups fish (can use boullion) or 2 cups chicken stock (can use boullion)
1 cup peeled tomatoes, chopped up
2 garlic cloves
1/4 cup parsley
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
2 cups peeled shrimp
1/2 lb lump crabmeat (optional)

Steps:

  • In a large saucepan - melt butter, take off heat and stir in flour til no lumps, then return to medium heat stirring approximately 10 minutes until dark (browned).
  • Stir in celery, and onions, cook 10 minutes.
  • Add tomato past and stock (mix first in a seperate bowl).
  • Stir into cooked mix.
  • Add tomatos, shrimp, and seasonings.
  • Cover and simmer 20 minutes on medium heat- stir occasionally.
  • serve with rice.
  • If you use the crab meat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
  • ENJOY!

Nutrition Facts : Calories 283.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 251.5, Sodium 1527.9, Carbohydrate 15.2, Fiber 2.5, Sugar 4.6, Protein 26.1

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