"Shrimp Etouffee Serves"
| Ingredients | | | 4 | oz | unsalted butter | | | 2 | each | onions, chopped | | | 1 | each | celery rib, finely chopped | | | 3 | each | garlic cloves, minced | | | 1 1/2 | teaspoon | jalapeno pepper, minced | | | 2 | tablespoon | flour | | | 1 | each | can italian peeled tomatoes (14 oz) chopped, juices reserved | | | 1 | tablespoon | sweet paprika | | | 1 | | pepper, freshly ground | | | 1/2 | teaspoon | salt | | | 1 | | cayenne pepper | | | 2 | pound | medium shrimp, shelled, deveined | | | 4 | each | scallions, chopped | | | 1/2 | cup | parsley, chopped | | | 1 | | white rice, cooked, for serving | | | | | |
Directions:
| 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.
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