Caputo’s Shrimp Etouffee

6 oz. butter
4 cups onion, chopped
2 cups green bell pepper, chopped
2 cups celery, chopped
4 cloves garlic, chopped
1/4 cup brandy
dash of Tabasco Sauce
2 lbs. medium shrimp, peeled and deveined
2 t salt
1/2 t cayenne pepper
2 T flour
2 cups water
1/4 cup fresh parsley, chopped
1/2 cup green onions, chopped

Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery and saute for about 10 minutes or until tender and golden. Add the garlic, brandy and Tabasco sauce, cook for about 2 minutes. Add the shrimp, salt and cayenne and cook until the shrimp turn pink, about 3 or 4 minutes/

Dissovle the flour in the water and add to the shrimp mixture, stirring until mixture slightly thickens. Reduce heat to medium-low and simmer for about 5 more minutes, stirring occasionally. Add the parsley and green onions and simmer for an additional 2 minutes. Serve immediately with rice or toast points.

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