Shrimp Etouffee' on WCNC-TV's Charlotte Today

SHRIMP ETOUFFEE’

Ingredients you will need:

6 Tablespoons butter
2 cups chopped sweet onion
1 cup chopped celery
2 cloves garlic, minced
1 pepper chopped
1 pound cleaned and deveined shrimp
2 tablespoons flour
1 cup water
1 teaspoon salt
2 tablespoons freshly chopped parsley
¼ teaspoon cayenne pepper
2 bay leaves
Garnish with 3 tablespoons green onion

Melt butter in a skillet. Add onion, celery and pepper, cooking until caramelized. Add garlic and cook just until slightly golden brown.

Meanwhile, coat shrimp with the flour. I like a zipper bag – toss the flour and shrimp together and shake it up. Remove the shrimp and discard the bag. Add the flour-coated shrimp to the cooked vegetables. Give a good stir and cook for a couple of minutes.

After the shrimp is (slightly) cooked, add the water and spices. Cook for about 20 minutes, or until the liquid is thickened and most is absorbed. Remove bay leaves and garnish with chopped green onion. Serve as is or over rice or pasta.