Shrimp Etouffee

I just got this recipe from a friend of mine and found it quite simple. Next week I'll invite some friends from work for dinner and I'll serve this to them and see if they'll like it. Feel free to try the recipe yourself.







one and a half pound fresh unpeeled Shrimp, must be medium-sized
Onion, two cups and chopped
Bell Pepper, one cup Green and chopped
Celery, one half cup and chopped
garlic, two cloves and minced
Margarine three tablespoons
All-purpose Flour three tablespoons
Water, prepare one fourth cup
Salt, have one fourth teaspoon
Black Pepper, must be one fourth teaspoon
Red Pepper (ground) one eighth teaspoon
Clam Juice eight ounces
cooked Rice, six cups and must be hot

First, peel and devein shrimp and set aside. Next, coat a large heavy saucepan with cooking spray and lace over medium-high heat until hot, then add onion, bell pepper, celery, and garlic. Sauté for ten minutes or until tender, then remove from pan and set aside in a bowl. Melt margarine in pan over medium heat then stir in flour and cook for seven minutes or until very brown, while stirring constantly. Gradually add water while blending with a wire whisk. Stir in vegetable mixture, salt, pepper, red pepper, and clam juice, and bring to a boil. Cover, then reduce heat, and simmer for 15 minutes. Add shrimp and cook for an additional ten minutes or until shrimp are done.

In the meantime, cook rice so it would finish about the same time the shrimp mixture does. Finally, serve shrimp etouffee over rice and garnish with parsley sprig. It could be alternately served over your favorite pasta and make six servings.