I need a recipe for shrimp ettufae?

Answer 1

Shrimp Etouffee

6 tablespoons butter
3 tablespoons flour
1 cup chopped onions
6 green onions, and tops chopped
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 cups water
3 lbs shrimp, peeled,deveined
1/4 cup chopped parsley
salt and pepper
1 small bay leaf
Tabasco sauce
rice, cooked

In a skillet, melt the butter and stir in the flour.
Cook stirring constantly until this is a rich brown.
Add the vegetables and cook until tender.
Stir in the water, shrimp, parsley and seasonings.
Simmer uncovered for about 20 minutes.
Serve over hot rice.

Answer 2

Shrimp Etouffee

INGREDIENTS:
6 tablespoons butter
3 tablespoons flour
1 cup chopped onion
6 green onions and tops, chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups water
3 pounds shrimp, peeled,deveined
1/4 cup chopped parsley
salt and pepper, to taste
1 small bay leaf
tabasco sauce, to taste
hot cooked rice
PREPARATION:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings.

Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.

Answer 3

This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. Plus, it tastes great!! I usually double the recipe and you can put as much red pepper as you like. You can use shrimp or crawfish. Enjoy.

http://www.recipezaar.com/106577

Answer 4

Shrimp Etoufee

3 TB butter + 1 TB
3 TB flour
1 medium yellow onion, finely chopped
3 green onions, finely chopped
1 red pepper, diced
1 green pepper, diced
3 celery stocks, diced
2 bay leaves
1/2 cup fish stock
1 tsp fresh thyme
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
4 fresh tomatoes, chopped
1 tsp tomato paste
1/2 cup white wine
1/4 cup fresh parsley, chopped
1 lb cooked cooked shrimp
Heat the single tablespoon of butter in a large saucepan until melted. Add the yellow and green onions and sauté until fragrant. Add bay leaves, thyme and wine. Cook down 5 minutes and add peppers and celery. Reduce heat to low.

In a separate large saucepan, melt the 3 tablespoons of butter over low heat. Remove from heat and stir in flour until smooth. Return to heat and cook, stirring constantly for 10 minutes, until roux is dark brown. In a bowl combine fish stock and tomato paste; whisk into roux. Pour this mixture into onion pan and combine. Add Tabasco, Worcestershire, fresh tomatoes, parsley and shrimp. Mix together and serve over freshly steamed white rice.

Answer 5

Shrimp Etouffee
1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco Sauce
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
Hot cooked rice

In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.

Answer 6

try Emeril receipe - on foodnetwork.com

good luck

Answer 7

never heard of it sorry