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Shrimp Etouffee

Ingredients

2 lbs shrimp (peeled, deveined & heads removed)

1 large red bell pepper

7 stalks celery

3 bunches green onions

1 medium yellow onion

1 cup butter

2 Tblspn garlic salt

6 Tblspn hot sauce

3 Tblspn salt

3 Tblspn black pepper

2 Tblspn white ground pepper

2 Tblspn cayenne pepper

2 Tblspn cornstarch

1 cup whipping cream or milk

2 cups cooked white rice

1/3 cup olive oil

Cooking Instructions

Shrimp ready to cook (chop into bite size pieces)

3 Tablespoon butter

1/3 cup olive oil

1 Tablespoon garlic salt

(in large skillet) melt butter, add olive oil and chopped shrimp. Add garlic salt. Cook until done (about 10 minutes) (do not over cook) Remove shrimp and set aside

In same skillet: Add remaining butter, celery, onions and bell pepper. Cook until tender. Add whipping cream, salt, remaining garlic salt and remaining peppers. In small bowl mix cornstarch with some milk to remove lumps. Add to skillet and stir well. Add hot sauce and milk.

Add shrimp, and stir well. Simmer on low for about 1 hour until thickened. Serve over steamed rice.

Recipe Notes

You can add more of the peppers if you prefer it really spicy. This version has some kick but is not too hot so the kids can also enjoy it.

Recipe Categories

Seafood

Shrimp Etouffee

Shrimp Etouffee
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