Shrimp Etouffee

Prep Time: 10 Minutes     Cook Time: 90 Minutes

Yields:  4 Servings

Amount

Ingredients

1/2 Cup

Oven Roux

1 Cup

1/4 Cup

1-1/2 Cups

1 Cup

Bell pepper, chopped

1/2 Cup

Celery, chopped

1 Lb.

Frozen peeled shrimp, (31-35 count)

1 Teaspoon

Creole seasoning

1 Tablespoon

2 Shakes

1 Teaspoon

2

1 Can

3 Tablespoons

2 Cups

- Brown the flour for 10 minutes in a large nonstick skillet, stirring constantly.

- Add the stock and cook for 30 minutes over medium-low heat.

- Add the onion, bell pepper, celery, garlic, Tabasco, Worcestershire and bay leaves and cook an additional 30  minutes.

- Sprinkle the shrimp with Creole seasoning and add the shrimp to the skillet.

- Cook uncovered an additional 20 minutes over low heat. 

- Remove the bay leaves.

- Sprinkle with parsley during the last few minutes.

- Serve over rice (wet a coffee cup, pack the rice and invert on the dish).

Nutrition per serving:  Calories 307;  Calories from fat 21;  Total fat 2g; Saturated fat 0g;  Cholesterol 167mg;  Sodium 593mg; Carbohydrate 47g; Fiber 3g;  Protein 23g

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