RECIPE # 4362 - SHRIMP ETOUFFEE, Monday, August 31, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RENE LARRIVIERE / LARRIVIERE'S ON THE SQUARE

Ingredients:

6 Tbls Butter                             

1/2 cup Chopped Green Onion       

1/4 cup Cream Sherry                   

3 Tbls Flour                         

1 cup chopped onion

1/2 cup chopped bell peppers

2 cups shrimp stock

2 cups peeled & deveined shrimp

Cajun seasoning to taste

Directions:

In skillet melt butter & add flour, whisk to blend & cook until golden brown, stirring constantly. Add vegetables and cook until tender. Stir in stock & parsley and simmer until sauce thickens, about 10 minutes. Season shrimp with Cajun seasoning & add to sauce along with sherry, simmer for 2 minutes or until shrimp are fully pink. Serve over hot rice.