Shrimp Etouffee

Name: Shrimp Etouffee
Yield: 6
Ingredients: 1/2 stick butter; 2 lb small or medium shrimp peeled and deveined (recommended: (31/35 size count); Salt (Cajun seasoning has salt already); 1 (14.5-ounce) can diced tomatoes (recommended: Ro’tel); 1 (8-ounce) can clam juice; 2 to 3 dash Paula Deen Hot Sauce; 1/2 cup minced fresh parsley leaves; 1/2 cup minced green onions, plus extra for garnish; 1 teaspoon Cajun seasoning; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon cayenne pepper, more if desired; 3 cloves garlic, finely minced; 1 cup chopped celery; 1/2 cup chopped green bell pepper; 1 cup chopped yellow onion; 1/2 cup all-purpose flour, plus extra flour, optional; 1/2 cup oil; Rice, optional; Diced green onions, for garnish

Shrimp Etouffee was pinched from <a href="http://www.pauladeen.com/recipes/recipe_view/shrimp_etouffee/" target="_blank">www.pauladeen.com.</a>

INGREDIENTS

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1/2 stick butter

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2 lb small or medium shrimp peeled and deveined (recommended: (31/35 size count)

•

Salt (Cajun seasoning has salt already)

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1 (14.5-ounce) can diced tomatoes (recommended: Ro’tel)

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1 (8-ounce) can clam juice

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2 to 3 dash Paula Deen Hot Sauce

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1/2 cup minced fresh parsley leaves

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1/2 cup minced green onions, plus extra for garnish

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1 teaspoon Cajun seasoning

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1/2 teaspoon black pepper

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1/2 teaspoon white pepper

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1/2 teaspoon cayenne pepper, more if desired

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3 cloves garlic, finely minced

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1 cup chopped celery

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1/2 cup chopped green bell pepper

•

1 cup chopped yellow onion

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1/2 cup all-purpose flour, plus extra flour, optional

•

1/2 cup oil

•

Rice, optional

•

Diced green onions, for garnish

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