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| SHRIMP �TOUFFEE | |||||||
3 cups chopped sweet yellow onions 3 cups chopped celery 6 cloves chopped garlic 1 stick (1/4 pound) butter 2 pounds shrimp, peeled and deveined 32 ounces chicken stock sea salt and cayenne to taste 1/4 cup chopped parsley 3 tablespoons extra virgin olive oil 3 tablespoons chopped green onions 1/2 cup flour Melt the butter in a large saut� pan over medium heat and add in the olive oil. Add the flour and cook to a dark chocolate stage. Add the stock, onions, celery and garlic and saut� until vegetables are very soft. Add the shrimp and cook, stirring often, for about 5 to 10 minutes, or until the shrimp turn pink and are cooked through. Add the salt, cayenne, parsley and green onions. Cook for two minutes. Serve over brown rice.
Yield: 6 servings. |
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| E-Mail Me At : [email protected] |
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