Shrimp Etouffee

A quick and easy recipe to use for family or friends! If you have time, make the sauce the day ahead and add shrimp just before serving. The sauce always tastes better the day after preparing.

No one complains when you don't wait to serve it the next day, so don't worry about preparing it ahead of time. The secret is to add the shrimp at the last minute and cook JUST until they turn pink!!! Overcooking destroys the texture of the shrimp!

SHRIMP ETOUFEE

1 medium onion, chopped,
2 green onions, chopped
1/4 cup chopped celery
3 or 4 cloves garlic, minced
1/2 cup melted butter
2 Tablespoons all purpose flour
4 drops hot sauce
3 Tablespoons freshly chopped parsley
1-1/2 Tablespoons sugar
pepper to taste
2 Bay Leaves
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Thyme
1-1/2 cups water
1-1/3 cups tomato puree
1 pound raw shrimp, clean, deveined and chopped in two pieces
Hot cooked Brown Rice (We prefer Brown rice; it is a personal choice)


Saute all vegetables in butter about two minutes. Add flour, seasonings, water and tomato puree. Cook stirring constantly, until thick. Add shrimp; cook about five minutes or until shrimp turn pink.

Serve over hot rice of your choice.