Shrimp Etouffee

1 stick margarine or butter
1 cup chopped green onions
1 cup chopped onions
1 cup finely chopped celery
1 cup chopped green bell pepper
4 cloves garlic minced
Shrimp deveined fresh or frozen deveined (not cooked)
1 8oz can tomato sauce
Pinch of Cayenne Pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
3 tablespoons flour or corn starch
2 cups can chicken broth

In a large skillet put margarine or butter and all chopped vegetables to cook medium to low heat untilĀ  ingredients are tender. Keep stiring not to burn. Add cayenne pepper to shrimp before cooking while the above ingredients cook. Then add shrimp to ingredients and stir occasionally for about 30 minutes. Then add seasonings and tomato sauce as you stir to blend flavours. With 2 cups of broth or you can use water add the flour or corn starch for a thickening. Place heat on low and stir all ingredients till smooth. Then place a lid your food and let simmer for 15 to 20 minutes more. Check and stir occasionally.
Serve over cooked rice.

Options: Amount of shrimp usually your preference. Crawfish tails frozen or fresh makes an awesome meal. Also you may live in a part of the country or world where lobster or prawns are easier to find. I’m from the south but lived in India where mom used prawns. So yes, this is a southern dish but learn to create meals for your family from any type of recipe you find. I also like to use instead of tomato sauce, I use Rotel tomatoes or diced tomatoes and green chili’s. Another combination would be shrimp and crab meat that is totally awesome.



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