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Results 51 - 60 of 72 for shrimp etouffee
51. SHRIMP ETOUFFEE
Heat oil in skillet. Add ... tomato paste, water, shrimp, salt, pepper and bay leaf. Simmer over low heat 30 minutes. Serve over rice. Serves 6.
Put celery, green pepper, onion, ... high 5-6 minutes, stirring twice, until shrimp are pink and barely opaque in center. Serve with lemon wedges.
53. SHRIMP ETOUFFEE
In a heavy pan, saute ... tightly covered. Add shrimp and simmer for 2 minutes. ... Uncle Ben's long grain and wild rice. Makes four servings.
54. SHRIMP ETOUFFEE
Make a roux with the ... sufficient gravy and shrimp are done. Stir occasionally. Since ... must be cooked slowly to avoid sticking. Serves 6.
55. SHRIMP ETOUFFEE
In a skillet, melt the ... in the water, shrimp, parsley and seasonings. Simmer ... shrimp are done. Serve over hot rice. Serves 4 to 6 people.
56. SHRIMP ETOUFFEE
In skillet, melt butter and stir in flour. Stir constantly over medium heat until medium brown. Add onions and celery and cook until ...
57. SHRIMP ETOUFFEE
Split shrimp and season generously with salt, ... to mixture. Cook another 15 minutes, stirring occasionally. Serve over cooked rice. Serves 4.
Saute onions, pepper, celery and ... the crawfish. a.k.a. "etouffee", until tails are cooked, ... also used for shrimp etouffee and scallops, firm fish ... and great to eat.
Melt butter in Dutch oven (not iron) and add salt, pepper and paprika. Add tails and sauté 5 minutes. Set aside. Sauté onion, ...
In a heavy 6 quart ... Add crawfish or shrimp to etouffee mixture and cook over low heat for 15 minutes. Serve over hot cooked rice. Serves 6-8.
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