Shrimp Etoufee

Name: Shrimp Etoufee
Ingredients: 2 lbs fresh shrimp, peeled and deveined (OR 1 1/2 pounds frozen shelled and deveined shrimp, thawed); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1 large onion, chopped (1 cup); 1/2 cup finely chopped celery; 1/4 cup finely chopped green pepper; 3 large garlic cloves, minced; 1/4 cup vegetable oil; 1 cup water; 1 tablespoon Worcestershire sauce; 5 drops liquid red pepper seasoning; 1 teaspoon cornstarch; hot cooked rice

14 ingredients

7 steps

Ingredients

2 lbs fresh shrimp, peeled and deveined (OR 1 1/2 pounds frozen shelled and deveined shrimp, thawed)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 large onion, chopped (1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
3 large garlic cloves, minced
1/4 cup vegetable oil
1 cup water
1 tablespoon Worcestershire sauce
5 drops liquid red pepper seasoning
1 teaspoon cornstarch
hot cooked rice

Directions

1

Sprinkle shrimp with salt, pepper and cayenne in a medium-size bowl; reserve.
2

Saute onion, celery, pepper and garlic in oil in a large saucepan until soft.
3

Add shrimp, 1/2 cup of the water, the Worcestershire and pepper seasoning.
4

Bring to boiling; lower heat; simmer gently for 15 minutes, or just until shrimp are pink and tender.
5

Stir cornstarch into remaining 1/2 cup water in a 1-cup measure, then pour into mixture in saucepan.
6

Cook, stirring constantly, until thickened and bubbly.
7

Serve over hot cooked rice.