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Shrimp Etouffee I

By: Betty Crocker®

"Like many flavorful New Orleans dishes, this one starts with a roux that's seasoned to host a medley of vegetables and shrimp. It's perfect for spooning over rice."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound uncooked fresh medium shrimp
1/2 cup uncooked white rice
1 1/2 cups water
1/4 cup butter
3 tablespoons Gold Medal® all-purpose flour
1 medium onion, chopped
1 small green bell pepper, chopped
1 celery, sliced
1 clove garlic, finely chopped
1 cup water
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Directions

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
In a saucepan bring 1 1/2 cups water to a boil. Add 1/2 cup rice and stir. Reduce heat, cover and simmer for 20 minutes.
Melt butter in 3-quart saucepan over medium heat. Stir in flour. Cook about 6 minutes, stirring constantly, until bubbly and brown. Stir in onion, bell pepper, celery and garlic. Cook about 5 minutes, stirring constantly, until vegetables are crisp-tender.
Stir in shrimp and remaining ingredients except rice. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and firm. Serve over rice.