posted by Patti 10-20-98 10:10 AM
Shrimp Etoufee
2 lbs. raw shrimp (cleaned)
Red (Cayene) pepper
1 stick margarine
1-1/2 c. chopped onion
1 c. chopped celery
1/2 c. chopped bell pepper
2 cloves garlic, minced
1-1/2 Tbsp. cornstarch
2 c. water
2 chicken boullion cubes
Salt and pepper to taste
Season cleaned shrimp with a little cayene pepper and set aside.
Melt margarine in heavy skillet and saute celery,
onion, bell pepper and garlic. Stir over medium low heat until onion is transparent.
Add shrimp to mixture and stir constantly until shrimp turns a light pink (about 8-10 minutes).
Mix boullion cubes with water and cornstarch. Pour into shrimp mixture and cook about 15 minutes. Cook over steamed rice.