- 2 cups onion, chopped
- 1 1/2 pounds medium-size fresh unpeeled shrimp
- 1 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 3 T. margarine
- 3 T. all-purpose flour
- 1/4 cup water
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. ground red pepper
- 8 oz. clam juice
- 6 cups hot cooked rice
Peel and devein shrimp and set aside. Coat a large, heavy saucepan with cooking spray. Place over medium-high heat until hot. Add onion, bell pepper, celery, and garlic. Sauté 10 minutes or until tender. Remove from pan and set aside in a bowl. Melt margarine in pan over medium heat then stir in flour. Cook 7 minutes or until very brown, stirring constantly. Gradually add water, blending with a wire whisk. Stir in vegetable mixture, salt, pepper, red pepper, and clam juice. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add shrimp and cook an additional 10 minutes or until shrimp are done.
In the meantime, cook rice so it finishes about the same time the shrimp mixture does. Serve shrimp etouffee over rice and garnish with parsley sprig. Alternately, it could be served over your favorite pasta.
- Yields: 6 servings
- Preparation Time: 45 minutes