Shrimp Etouffee Serves

* Exported from MasterCook *

Shrimp Etouffee Serves

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Stick unsalted butter -- (4 oz)
2 Medium onions -- chopped
1 celery rib -- finely chopped
3 garlic cloves -- minced
1 1/2 Tsp minced jalapeno pepper
2 Tbs flour
1 Can italian peeled tomatoes -- (14 oz) chopped,
juices reserved
1 Tb sweet paprika
1/2 Tsp freshly ground black pepper
1/2 Tsp salt
1 Pinch cayenne pepper
2 Pounds medium shrimp -- shelled & deveined
4 scallions -- chopped
1/2 Cup chopped parsley
Cooked white rice for serving

In a heavy nonreactive 14-inch skillet, melt the butter. Add the
onions and
celery and cook over moderate heat until translucent, about 5 minutes. Add
the garlic and jalapeno and cook for 2 minutes. Add the flour and cook,
stirring constantly, for 5 minutes.

Stir in the tomatoes and their juice, the paprika, salt, black pepper
and
cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp
and stir until they curl and turn pink, 2 to 3 minutes. Stir in the
scallions and
parsley and serve over rice.

Suggested wine:

Shrimp indicates a white wine; tomato sauce calls for a crisp one to match,
and
the scallions and parsley require an equally herbaceous example. All of
which
narrows the likely good partners to crisp Sauvignon Blancs. Kenwood makes a
particularly nice one.
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