Shrimp EtouffeeSubmitted by: JMCKIMMIE
IntroductionA variation on the original New Orleans favorite! A variation on the original New Orleans favorite!
1 tbsp flour
1 tbsp butter
12 ounces shrimp
1 green bell pepper, chopped
1 can Stewed tomatoes
1/4 cup chopped onion
1 stalk celery, chopped
1/4 cup Light Sour Cream
1 cup uncooked brown rice
2 tsp tobasco sauce (optional)
Prepare rice as directed (I use Minute Rice - Brown to save time)
Melt butter over medium heat in saucepan. Add flour and stir until brown. Add onion, bell pepper, and celery and cook until all vegetables are soft; about 5 minutes. Add Tobasco sauce (optional) and can of stewed tomatoes. Bring mixture to a boil and continue boiling until vegetables are very soft - about 10 minutes. Add shrimp and reduce heat to medium-low, cover and simmer for 10 additional minutes. Turn heat off, add sour cream and mix well.
Let the Etouffee sit for five minutes before serving over a bed of brown rice.
Number of Servings: 2
Recipe submitted by SparkPeople user JMCKIMMIE.