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 pound 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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