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.