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Recipes - Shrimp Etouffee

Recipe Name

Shrimp Etouffee

Submitted by

Guest

Recipe Description

This recipe is for Crawfish Etouffee, but I use shrimp since we don't often have crawfish here.

Quantity	1	Quantity Unit	pot	Servings
Prep Time (minutes)	15	Cook Time (minutes)	15	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



1	medium (2-1/2" dia)	finely Onion chopped
1	medium (approx 2-3/4" long, 2-1/2" dia)	green pepper, finely chopped
1	stalk, medium (7-1/2" - 8" long)	celery, chopped
4	tablespoons	butter
4	cloves	garlic minced
1	can (10.75 oz)	cream of celery soup, canned, condensed
1 1/4	tablespoons	Paprika
1/4	teaspoon	salt
1/4	teaspoon	garlic powder
1/8	teaspoon	thyme, dry, ground
1/8	teaspoon	cumin, ground
1/8	teaspoon	cayenne pepper
1	medium	shrimp frozen,cooked shrimp - 1lb
2	cups	Rice, brown, medium-grain, cooked

Steps

Sequence	Step

1	In large saucepan saute the onion, green pepper and celery in butter for 3 minutes. Add garlic. Reduce heat to medium; cook 5-7 minutes longer until veggies are tender.
2	Stir in soup, paprika, and other spices. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes.
3	Stir in cooked shrimp; heat through. Serve with rice.

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