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Shrimp Ettouffe'

Shrimp Ettouffe'

1 Hr(s)
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1 serving
Original recipe yields 1 serving
4 tablespoons butter
3 tablespoons flour
1/2 cup chopped celery
1/2 cup chopped green onion
1 1/2 cups chopped white onions
1 teaspoon tomato paste
2 cups fish or chicken stock (can use bouillon)
1 cup peeled tomatoes, chopped up
2 cups peeled shrimp
2 cloves garlic
1/4 cup parsley
2 teaspoon s salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 lb lump crabmeat (optional)
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Let's Make It
1
In a large saucepan- melt butter, take off heat and stir in flour till no lumps. Then return to medium heat stirring approximately 10 minutes until dark (browned). Stir in celery, and onions, cook 10 minutes.
2
In a bowl, mix tomato paste and stock. Stir into cooked mix. Add tomatoes, shrimp, and seasonings. Cover and simmer 20 minutes on medium heat - stir occasionally.
3
Serve with rice. If you use the crabmeat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
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