Shrimp Etouffee

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter or margarine
2 cups	125g / 4.4oz	Onions - chopped (medium)
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped green onions
2		Garlic cloves - minced
1/2 cup	31g / 1.1oz	Flour
4 cups	948ml	Water
2		Tomatoes - (16 oz ea) - drained
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Salt
2		Bay leaves
1/4 teaspoon	1.3ml	Dried thyme leaves
2 lbs	908g / 32oz	Shrimp - peeled, deveined
1/2 teaspoon	2.5ml	Tabasco pepper sauce
		Hot cooked rice

Recipe Instructions

In large saucepot or Dutch oven, melt butter; add onions, celery, green onions and garlic. Cook 5 minutes or until tender. Add flour; stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat and simmer, covered, 30 minutes; stir occasionally.

Add shrimp and Tabasco pepper sauce. Simmer 5 minutes longer or until shrimp turn pink. Remove bay leaves. Serve over rice.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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