INGREDIENTS :
5 lbs. Mississippi Gulf Shrimp, peeled, de-veined and chopped
1 c. butter or margarine
2 onions, chopped
6 stalks celery, chopped
3 tbsp. garlic, chopped
4 tbsp. flour
1 c. mushrooms, chopped
3 tbsp. paprika
Salt, black pepper, and red pepper flakes to taste
1 c. butter or margarine
2 onions, chopped
6 stalks celery, chopped
3 tbsp. garlic, chopped
4 tbsp. flour
1 c. mushrooms, chopped
3 tbsp. paprika
Salt, black pepper, and red pepper flakes to taste
INSTRUCTIONS :
In a large skillet melt butter; sauté onions, celery and garlic. Stir in flour and cook slowly for 5 minutes.
In a large skillet melt butter; sauté onions, celery and garlic. Stir in flour and cook slowly for 5 minutes.
Add shrimp and cook for 20 minutes. Add 2-3 cups of water and mushrooms.
Stir in paprika and seasoning. Cook for 30 minutes. Serve over rice with hot French bread.
Stir in paprika and seasoning. Cook for 30 minutes. Serve over rice with hot French bread.
Mississippi Gulf Shrimp Etouffee
4/
5
Oleh
معتز
