Saltwater Fishing Information for the Texas Gulf Coast, Inshore and Offshore
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CURRENT MOON
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Shrimp Etouffee is really an easy dish to make. We usually have left over shrimp or crawfish from our boils which we peel and freeze for a later date.
Ingredients:
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon chopped garlic
1 stick (1/4 pound) butter or margarine
3 pounds shrimp, peeled and deveined
1/2 cup water
Salt and cayenne to taste
1/4 cup chopped parsley
2 tablespoons chopped green onions
Optional: For a thicker gravy, stir in and brown a little flour before you add the water and shrimp.
Steps:
Melt the butter in a large heavy skillet over medium heat. Add the onions, bell peppers, celery and garlic
and sauté for about five minutes, or until vegetables are soft. Add the water
and shrimp. Cook, stirring often, for
about five to 10 minutes, or until the shrimp turn pink and are cooked through. Add the salt, cayenne, parsley
and green onions. Cook for two more minutes. Serve over rice.
