Shrimp Etoufee
- 2 lbs fresh shrimp, peeled and deveined (OR 1 1/2 pounds frozen shelled and deveined shrimp, thawed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 large onion, chopped (1 cup)
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green pepper
- 3 large garlic cloves, minced
- 1/4 cup vegetable oil
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 5 drops liquid red pepper seasoning
- 1 teaspoon cornstarch
- hot cooked rice
- Sprinkle shrimp with salt, pepper and cayenne in a medium-size bowl; reserve.
- Saute onion, celery, pepper and garlic in oil in a large saucepan until soft.
- Add shrimp, 1/2 cup of the water, the Worcestershire and pepper seasoning.
- Bring to boiling; lower heat; simmer gently for 15 minutes, or just until shrimp are pink and tender.
- Stir cornstarch into remaining 1/2 cup water in a 1-cup measure, then pour into mixture in saucepan.
- Cook, stirring constantly, until thickened and bubbly.
- Serve over hot cooked rice.
fresh shrimp, salt, black pepper, cayenne pepper, onion, celery, green pepper, garlic, vegetable oil, water, worcestershire sauce, red pepper, cornstarch, rice
Taken from www.food.com/recipe/shrimp-etoufee-533428 (may not work)