Shrimp Etouffe Recipe

[slcolman]

Shrimp Etouffe Recipe



1 1/3 cups celery, finely diced

1 cup green bell peppers or red bell peppers, finely diced

1 cup green onions, finely diced

1/4 cup unsalted butter

1 1/2 teaspoons fresh minced garlic

2 tablespoons all-purpose flour

1 (12 ounce) can v- 8 vegetable juice

1 (10 1/2 ounce) can condensed cream of celery soup

1/2 teaspoon salt

1/4-1/2 teaspoon red cayenne pepper, to taste

1/8 teaspoon Tabasco sauce, to taste

1 lb shrimp (can be precooked, frozen)

4-6 cups cooked white rice


4-6 servings

1 hour 30 mins prep

If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
Keep shrimp cold until ready to use.
Heat a large, deep skillet over medium-high heat.
Melt butter in pan and saute celery, bell pepper, green onion, and garlic until softened and lightly browned.
Sitr in flour until blended, then pour in soup, V-8, and salt.
Cook until thick (you may need to lower temperature a bit), stirring often.
Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes) or,if using precooked seafood,just until the shrimp are heated through.
Be careful not to overcook the shrimp or it will get tough.
Ladle over hot, cooked rice.