~Pat’s Shrimp Etoufee~

~Pat’s Shrimp Etoufee~

8 – servings
1 large onion, finely chopped
3 – green onions, finely chopped
5 cloves of garlic, minced
1/2 – cup minced celery
4 tbsp. flour
2 – tablespoons of butter
2 – cups of tomato sauce
4 bay leaves
1 tbsp. Worcestershire sauce
10 drops of hot sauce
1-1/2 tsp salt
3/4 – tsp. thyme
1/2- tsp. cayenne pepper
2- 1/2 cups of water
1 – cup of red wine
2 lbs.- cleaned shrimp
3 hard-cooked eggs quartered

Sauté the onion, green onions, garlic and celery in butter in a large skillet until tender. Stir in the flour and cook, stirring, until lightly browned. Add 2-1/4 cups water, 1 cup of red wine, tomato sauce, bay leaves, Worcestershire sauce, hot sauce and seasonings. Simmer, stirring occasionally, for 25 minutes. Add the shrimp and continue cooking for 15 minutes. Turn into a serving dish and garnish with quartered eggs. Please remember that the alcohol cooks out of the wine. You just have that wonderful sweet grape wine taste.

Comments are closed.