Shrimp Etouffee

• 1 c. butter
• 1 c. onion, chopped
• 1/2 c. celery
• 1 c. shallots, finely chopped
• 3 cloves garlic, minced
• 1 c. whole tomatoes
• 2 c. fish stock (clam juice will work)
• 2 tsp. salt
• 1 tsp. ground pepper
• 1/4 tsp. cayenne pepper
• 1 Tbsp. Worcestershire
• 1 to 1 1/2 lb. shrimp, peeled, deveined and boiled
• 2 c. rice, steamed

1. In a large skillet or saucepan, saute the onion, celery and shallots until tender.
2. Add the garlic and cook one more minute. Stir in the flour and stir constantly until browned to make a roux.
3. Add tomatoes (and liquid if canned) and continue stirring until lightly browned.
4. If you are using fresh tomatoes, you may want to add a little water.
5. Blend in the fish stock and reduce to a simmer for 10 to 12 minutes.
6. Add salt, pepper, cayenne, Worcestershire and shrimp.
7. Cook slowly for 20 minutes, stirring occasionally.
8. Serve over rice.

butter, onion, celery, shallots, garlic, tomatoes, fish stock, salt, ground pepper, cayenne pepper, worcestershire, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571214 (may not work)