MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Citrus, Herbs, Rice
Yield: 6 servings

1/3 c A-P flour
1/2 c Oil
1 lg Bell pepper; chopped
1 lg Onion, chopped
1 c Chopped celery
15 oz Can tomato sauce
1 c Seafood stock or chicken
- broth
1 tb Worcestershire sauce
1 1/2 ts Garlic powder
1 1/2 ts Cajun seasoning
1 ts Paprika
1 ts Lemon juice
1 1/2 lb Uncooked U-40 shrimp; peeled
- deveined
Hot cooked rice
Thin sliced green onions

In a Dutch oven, whisk flour and oil until smooth. Cook
over medium-high heat for 5 minutes, whisking
constantly. Reduce heat to medium; cook and stir 10
minutes longer or until mixture is reddish-brown.

Add the green pepper, onion and celery; cook and stir
for 5 minutes. Add the tomato sauce, stock,
Worcestershire sauce, garlic powder, Cajun seasoning,
paprika and lemon juice. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes.

Stir in shrimp; cover and cook until shrimp turn pink,
about 5 minutes . Serve with rice, garnish with green
onions.

Taste of Home Test Kitchen

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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