Progressive Dinner - May 18, 2003

Recipes

   Shrimp Etouffee'

1 stick butter

2 cups chopped onions

1 cup chopped celery

1 cup chopped green bell peppers

1/2 teaspoon minced garlic

1 can chopped tomatoes

1/2 cup chopped green onions

1 1/2 teaspoon salt

3/4 teaspoon cayenne pepper

3/4 teaspoon black pepper

2 cups water

1 1/2 pounds peeled, deveined shrimp

3/4 cups all-purpose flour

1 bay leaf

Melt butter.  Gradually mix in flour, stirring until smooth.  Continue cooking, whisking constantly until roux is dark red-brown.  Remove from heat.  Add  vegetables and continue cooking and stirring about 5 minutes.  Add peppers, salt and bay leaf.  Gradually add water.  Reduce heat, cover and simmer about 25 minutes.  Add shrimp and cook until shrimp are pink, about 6 minutes.   Serve over rice.