*  Exported from  MasterCook  *
 
                           Shrimp Etouffee Serves
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Stick         unsalted butter -- (4 oz)
    2      Medium        onions -- chopped
    1                    celery rib -- finely chopped
    3                    garlic cloves -- minced
    1 1/2  Tsp           minced jalapeno pepper
    2      Tbs           flour
    1      Can           italian peeled tomatoes -- (14 oz) chopped,
                         juices reserved
    1      Tb            sweet paprika
      1/2  Tsp           freshly ground black pepper
      1/2  Tsp           salt
    1      Pinch         cayenne pepper
    2      Pounds        medium shrimp -- shelled & deveined
    4                    scallions -- chopped
      1/2  Cup           chopped parsley
                         Cooked white rice for serving
 
     In a heavy nonreactive 14-inch skillet, melt the butter.  Add the
 onions and
 celery and cook over moderate heat until translucent, about 5 minutes.  Add
 the garlic and jalapeno and cook for 2 minutes.  Add the flour and cook,
 stirring constantly, for 5 minutes.
 
     Stir in the tomatoes and their juice, the paprika, salt, black pepper
 and
 cayenne.  Bring to a simmer, cover and cook for 5 minutes.  Add the shrimp
 and stir until they curl and turn pink, 2 to 3 minutes.  Stir in the
 scallions and
 parsley and serve over rice.
 
 Suggested wine:
 
 Shrimp indicates a white wine; tomato sauce calls for a crisp one to match,
 and
 the scallions and parsley require an equally herbaceous example.  All of
 which
 narrows the likely good partners to crisp Sauvignon Blancs.  Kenwood makes a
 particularly nice one.
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