Shrimp Etouffee I Recipe
- 1 pound uncooked fresh medium shrimp
- 1/2 cup uncooked white rice
- 1 1/2 cups water
- 1/4 cup butter
- 3 tablespoons Gold Medal® all-purpose flour
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 celery, sliced
- 1 clove garlic, finely chopped
- 1 cup water
- 2 tablespoons chopped fresh parsley
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
- In a saucepan bring 1 1/2 cups water to a boil. Add 1/2 cup rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Melt butter in 3-quart saucepan over medium heat. Stir in flour. Cook about 6 minutes, stirring constantly, until bubbly and brown. Stir in onion, bell pepper, celery and garlic. Cook about 5 minutes, stirring constantly, until vegetables are crisp-tender.
- Stir in shrimp and remaining ingredients except rice. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and firm. Serve over rice.
