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Chef Rick’s Shrimp Ettouffee
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
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