• 2 pounds shrimp, cooked and peeled
  • 1/4 cup butter e, melted
  • 3 tablespoons all-purpose flour
  • 1 cup chopped sweet onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped parsley
  • 1 clove garlic, minced
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked rice

In a 10-inch skillet, combine butter and flour, whisking together to make a roux. Cook until golden brown. Add onions, celery, green pepper, parsley and garlic. Suttee vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir; cook until thick.

Stir in shrimp, lemon juice, salt and pepper; heat thoroughly.

Serve over rice.

Makes 6 servings.

© 2001 Rick McDaniel


1 Comment so far »

  1. Shrimp Etouffee « I Can Boil Water: A Cooking Manual said

    March 6 2011 @ 11:04 am

    […] Shrimp Etouffee – 2 Knives (Adapted from Chef Rick) […]

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