SHRIMP ETOUFFEE
This one is a crowd pleaser. I can't remember where I found this one but you'll love it. I think the clam juice makes the difference. Enjoy!
Provided by Mr Jackson
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.
- Increase heat to high and add tomato sauce, wine, clam juice, water, worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.
Nutrition Facts : Calories 366.1, Fat 17.7, SaturatedFat 10.2, Cholesterol 213.5, Sodium 661.4, Carbohydrate 19.7, Fiber 2.5, Sugar 5.8, Protein 25.5
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