Shrimp Etouffee

• 2 sticks butter (1 c.)
• 1/2 c. flour
• 1/2 finely chopped onion
• 1/2 finely chopped green bell pepper
• 1/2 c. chopped celery
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1/2 tsp. thyme
• 2 c. fish stock
• 2 lb. medium-size raw shrimp, peeled and deveined
• 1 c. chopped green onions with tops
• 3 Tbsp. sherry wine
• Hot cooked rice

1. Make a roux of 1 stick of butter and the flour, cooking over low heat until flour is brown, stirring constantly, about 20 minutes.
2. Add the chopped vegetables and seasonings; cook until vegetables are softened, stirring constantly.
3. Gradually stir in stock and let simmer 15 minutes or until thickened.
4. Add shrimp, green onions, remaining butter, and sherry; bring to a simmer. Simmer for about 5 minutes, cover, remove from heat and let sit for 15 minutes.
5. Serve over hot cooked rice.

butter, flour, onion, green bell pepper, celery, garlic, salt, cayenne pepper, black pepper, thyme, fish stock, shrimp, green onions, sherry wine, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7534 (may not work)