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Sunday, November 7

Shrimp étouffée

Crawfish tails, fresh or frozen, peeled
(or shrimp, peeled and deveined)
1 pound
Onion, chopped
2 cups
Celery, finely chopped
1 cup
Green pepper, finely chopped
½ cup
Garlic, minced
2 cloves
Butter
3 tablespoons
Crawfish fat (or butter)
2 tablespoons
Cornstarch
4 teaspoons
Tomato sauce
½ cup
Red pepper, ground
¼ teaspoon
Water
1 cup
Salt
½ teaspoon
Black pepper, freshly ground
¼ teaspoon
Rice, cooked
2 cups
  1. If frozen, thaw crawfish tails or shrimp.
  2. In a large saucepan over medium-low heat, cook onion, celery, green pepper, garlic, and butter, covered, for 10 minutes or until tender.
  3. Add crawfish fat (or butter); stir until melted.
  4. Stir in cornstarch.
  5. Add tomato sauce, red pepper, water, salt, black pepper; cook and stir until bubbly.
  6. Add crawfish (or shrimp); return to a boil, and then reduce heat.
  7. Simmer, uncovered, for 4 to 5 minutes, or until crawfish are tender (shrimp turn pink).
  8. Season to taste; serve with rice.
This recipe is originally for crawfish; however, they can be difficult to find in the San Francisco Bay Area. Butter easily makes up the difference!
Before...
After!
Recipe from Better Homes and Gardens New Cookbook.

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