Shrimp etouffee a la sherry

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Recipe by: willem-alexander

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Fresh Peeled Shrimp 1 1/2 tb Cornstarch
2 c Chopped Onion 1 1/2 c Cold Water
2 c Chopped Celery 1 1/2 c Cooking Sherry
1/2 c Chopped Parsley 1 tb Lea Perrins Sauce
3 ea Cloves Garlic, Chopped 1 ds Red Hot Sauce
1 c Chopped Green Pepper Salt, Black Pepper and
1 c Chili Sause Cayenne Pepper To Taste
3/4 c Cooking Oil

Peel shrimp, season generously with salt, black pepper and cayenne
pepper and set aside. Heat cooking oil; add onions, celery, green
pepper,parsley and garlic. Cook slowly in uncovered heavy pot until
tender and wilted. Add chili sauce and simmer for 10 minutes.
Dissolve cornstarch in water and add to mixture. Add seasoned shrimp
and cook over medium heat for about 20 minutes; add sherry and cook
an additional 20 minutes. Serve over steamed rice. Will serve about 8
or 4 Cajuns :-).

Posted By: Earl Brassette

From Down In Cajun Country - Folsom, Louisiana
Submitted By ROBERT MILES On 08-31-95