What You Be Cookin' for Mardi Gras 2011
Tomorrow, 3/8/2011, is MARDI GRAS! What are you cookin' to celebrate? I be cookin' Shrimp Etouffee----- I guar-on-tee! Shrimp Etouffee Yield: Makes 8 servings 2 pounds peeled Shrimp1 stick (8 tablespoons) butter2 cups chopped green onions 1 cup chopped green bell peppers 1/2 cup chopped celery 1 tablespoon cornstarch1 cup water Salt and cayenne pepper, to taste1/3 cup chopped green onions1/4 cup chopped fresh parsley Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the Shrimp and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes. Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne. Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.