Recipe(tried): Shrimp Etouffee (Betty Crocker recipe, 1980's)

SHRIMP ETOUFFEE

1 lb. fresh or frozen medium raw shrimp (in shells)
1/2 cup margarine or butter
2 tblsp. all purpose flour
1 med. onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 medium stalk celery, thinly sliced (about 1/2 cup)
1 clove garlic, finely chopped
1 cup water
2 tblsp. snipped parsley
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/8 to 1/4 tsp. red pepper sauce
Hot cooked rice (for serving)

Peel shrimp. If shrimp are frozen, do not thaw; peel under cold running water. Make a shallow cut lengthwise down back of each shrimp; wash out sand vein.

Heat margarine or butter in 3 quart saucepan over medium-low heat until melted. Stir in flour. Cook, stirring constantly until bubbly and brown, about 6 minutes.

Stir in onion, green pepper, celery and garlic. Cook and stir until vegetables are crisp-tender, about 5 minutes.

Stir in shrimp, water, parsley, lemon juice, salt, pepper, and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until shrimp are pink, about 5 minutes.

Serve over rice.

4 servings

Crawfish Etoufee: Substitute cleaned raw crawfish for the shrimp. Sizes of crawfish vary depending on region and variety. Forty to forty-eight crawfish, about 5 inches long, yield about 1 lb. tail meat.

Source: Betty Crocker's American Country Cooking, 1987