Shrimp Etoufee

by admin on March 11, 2010

salt, pepper, onion powder, garlic powder and cayenne pepper
2 lbs. shrimp, peeled
1/2 green pepper, chopped
2 Tbsp Onion tops
1 medium onion, chopped
2 Tbsp Chopped parsley
1/2 cup (1 sticks) of butter
2 cloves garlic, minced
2 cups water
3 Tbsp Finely sifted all purpose flour

On low heat, melt butter in a deep, thick aluminum chicken frying pan. Add chopped onion and green pepper. Saute until onions are clear in color, at least 10 minutes. Season shrimp. Add seasoned shrimp, garlic, and water.

Cook slowly. As water cooks down, add a tsp. Of flour @ a time and stir until color of sauce turns a golden brown. Cook until shrimp are soft
to the bite. Serve on rice. Garnish with onion tops and parsley if desired.

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