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Shrimp Étouffée

Yield about 1 quart


  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 1 large onion, chopped
  • 3 stalks celery, cleaned and chopped
  • 1/2 cup butter or margarine
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 2 teaspoons tomato paste
  • 3 green onions, chopped
  • 1/4 cup chopped fresh parsley
  • Hot cooked rice

How to Make It

  1. Sprinkle salt and pepper over shrimp; set aside.

  2. Sauté 1 chopped onion and celery in butter in a large skillet until tender.

  3. Dissolve cornstarch in water. Add cornstarch, tomato paste, and shrimp to vegetables; stir well. Cook 10 minutes over low heat, stirring occasionally. Add green onion and parsley; simmer 5 minutes, stirring often.

  4. Spoon over rice in individual serving bowls; serve warm.

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