Shrimp Etoufee III
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"I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!"
Original recipe yield: 10 servings.
- Prep Time:
- 1 Hour
- Cook Time:
- 1 Hour 30 Minutes
- Ready In:
- 2 Hours 30 Minutes
- Servings:
- 10
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INGREDIENTS:
- 4 pounds fresh shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 cup margarine, divided
- 2 cups minced onion
- 3 cups sliced celery
- 3 cups diced green bell pepper
- 2 tablespoons cornstarch
- 3 1/2 cups water
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DIRECTIONS:
- In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
- In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
- Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
- Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
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