Shrimp Etouffee

Recipe Ingredients

2 lbs	908g / 32oz	Unpeeled medium-size fresh shrimp
3 cups	711ml	Water
2 cups	125g / 4.4oz	Chopped onion
4		Garlic cloves - minced
2 tablespoons	30ml	Butter or margarine - melted
1 cup	62g / 2.2oz	Sliced green onions
3 tablespoons	45ml	Cornstarch
1/3 cup	48g / 1.7oz	Chopped fresh parsley
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Hot cooked rice

Recipe Instructions

Peel and devein shrimp, reserving shells and tails. Chop shrimp, and set aside. Place shells and tails in a medium saucepan; add water, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Pour liquid through a wire-mesh strainer into a bowl, discarding shells and tails. Set strained stock aside.

Cook shopped onion and garlic in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add 2 cups of the reserved stock, and bring to a boil. Reduce heat to low; stir in shrimp and green onions. Cook 5 minutes, stirring occasionally.

Combine cornstarch and an additional 1/2 cup reserved stock; gradually stir into shrimp mixture. Bring to a boil; boil, stirring constantly, 1 minute. Stir in parsley, salt, and pepper. Serve over rice.

This recipe yields 8 servings.

Source:
The Bubba Gump Shrimp Co. Cookbook

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