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ROCK SHRIMP ETOUFFEE

Yield: 6 servings.
 

Ingredients

    • 1 cup chopped Florida onions
    • 1/2 cup chopped Florida celery
    • 1/4 cup chopped Florida green pepper
    • 2 tablespoons chopped Florida parsley
    • 1 clove Florida garlic, minced
    • 1/4 cup butter
    • 3 tablespoons all purpose flour
    • 1 cup water
    • 1 lb cooked, peeled, deveined Florida rock shrimp
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon cayenne
    • 3 cups cooked hot Florida rice
     

Directions

In a 10-inch skillet, cook onions, celery, green pepper, parsley, and garlic in butter over medium heat for 5 minutes or until vegetables are tender.

Add flour, stirring constantly.

Add water gradually, stirring until thickened.

Stir in rock shrimp, lemon juice, salt, and cayenne; heat thoroughly.

Serve over rice.
 

Nutritional Values Per Serving:
Calories 340, Calories From Fat 85, Total Fat 9g, Saturated Fat 6g, Cholesterol 210mg, Total Carbohydrate 28g, Protein 31g.

 

Florida Department of Agriculture and Consumer Services  www.fl-seafood.com
 

 

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