Shrimp Etouffee


1		cup	butter
2-2/3		cups	celery, chopped into 1/2 inch pieces
2		medium	onion, chopped into 1/2 inch pieces
1		large	bell pepper, chopped into 1/2 inch pieces
	Note: Make sure to chop your veggies in pretty large pieces. Don't chop them in a food processor.
1/2		teaspoon	salt
1/3		teaspoon	cayenne pepper
1		teaspoon	black pepper
4		teaspoon	garlic powder
1/2		teaspoon	thyme
2		cups	water
8		tablespoons	shrimp drippings (see recipe below)
1		teaspoon	Tabasco or chile sauce
4		teaspoons	Worcestershire sauce
1/3		cup	flour
2		cups	green onions (including tops), chopped
1/3		cup	fresh parsley, chopped
4		teaspoons	tomato paste
2		pounds	prepared shrimp (see required ingredients below)

In a heavy 5-qt Dutch oven or saucepan over medium heat, melt butter. Add celery, onions, and bell pepper. Stirring occasionally, cook until vegetables are soft, about 20-25 minutes.

At the same time, you might want to go ahead and make the Treebeard’s shrimp (see below) so that you have your drippings ready.

Meanwhile, in a small bowl, mix spices, shrimp drippings, hot sauce, and Worcestershire sauce. Set aside. When vegetables are soft, add flour and cook, stirring, for 2 minutes. Add spice mixture; continue to cook for 5 minutes more. Stir in green onions, parsley, and tomato paste and simmer until vegetables are tender. Add prepared shrimp and cook only until shrimp are heated through. Serve over hot rice.Per serving: 238 Calories.; 15g protein; 7g Total Fat; 30g Carbs; 406mg Sodium; 2g Fiber

Prepared Shrimp Instructions:

olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

8 teaspoon shrimp drippings (see recipe below)

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1/3 pounds peeled shrimp

4 tablespoons vinegar

In a large, heavy skillet over medium heat, add just enough oil to cover bottom of skillet, and heat until oil is hot. Sprinkle the spices over the shrimp. Add vinegar and seasoned shrimp to skillet and cook, tossing frequently, just until shrimp are opaque. Remove skillet from heat and cover with tight fitting lid. Cool for 15 minutes. Remove shrimp with slotted spoon and reserve drippings.