The East Community Guide - Gainesville, FL March 2018 the east take3 | Page 12

Shrimp Etouffee
Ingredients















6 tablespoons salted butter
1/4 cup flour
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 tablespoon garlic, minced
1 1/2 cup shrimp, peeled and deveined
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon fresh lemon juice
1/3 cup scallions, thinly sliced
1 tablespoon parsley, minced
boiled rice
Method:
In a 6 quart pot, melt butter over low heat. Gradually add the flour, stirring
constantly. Cook over low heat until a medium brown roux is formed (about
15 to 20 minutes).
Quickly add the onion, green pepper, celery and garlic and continue to cook,
stirring frequently until vegetables are glazed and tender (about 20
minutes).
Add the shrimp, salt, black pepper, cayenne, lemon juice, scallions and
parsley - mix well.
Add 1 cup of cold water and bring to a boil, then lower heat and simmer until
the shrimp are tender and have changed color, about 8 to 10 minutes.
Stir frequently at this point.
Shortly before serving, heat the etouffée slowly over a low flame and
gradually add 1 to 2 cups hot water to provide the gravy.
Serve over boiled rice.
Customers are looking for your
Products and Services
12