Shrimp Etouffe

Recipe Ingredients

1/2		Butter
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
1/2 lb	227g / 8oz	Large peeled shrimp
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Chopped green onion
1 teaspoon	5ml	Chopped parsley
1 teaspoon	5ml	Bayou Blast - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Worcestershire sauce - to taste
		Tabasco sauce - to taste
		Steamed rice - for serving
		Garnish
		Chopped green onion
		Chopped parsley
		Bayou Blast

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a medium saute pan melt butter over medium heat. Add onions, pepper and celery and saute until onions are translucent, about 3 minutes. Add shrimp and cook until they begin to turn pink.

Meanwhile, in a small bowl whisk flour with 1/4 cup water until it forms a smooth slurry. Pour flour mixture into saute pan, stirring it in thoroughly. Stir in green onion, parsley and Bayou Blast. Adjust seasoning to taste with salt, pepper, Worcestershire, Tabasco and extra Creole seasoning.

To serve, spoon hot rice on warm dinner plates and surround with shrimp, sauce and vegetables. Sprinkle with green onions and parsley and dust edges of plate with Creole seasoning.

This recipe yields 2 servings

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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