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Shrimp Egg-touffee

Bayou TastiesBayou Tasties Posts: 1
edited November -1 in Seafood

Ingredients

• 1 unsalted butter• 1 Cup chicken stock or take shrimp shells and cook with bay leaves
• 3 medium onions chopped• 1  Cup green onions chopped
• 2 stocks of celery chopped• &#189 Cup fresh parsley minced
• 3 Clove garlic chopped• white rice
• 1 small green pepper chopped• &#189 tsp mix italian seasoning, file powder, red pepper, onion-garlic powder
• 2 Tbs tomato paste• oregano,dry hot mustard, white & black pepper. thyme
• 2 lb small shrimp 30-40 count• rosemary, sweet basil 1/4 cup salt
• 3 Tbs flour all purpose• mix together and put 1/2 to 1 tsp. by taste. play with it.
• 1 tsp seasoned salt• these are dried ingredents.
• 1 tsp tabasco

Instructions

prep all veges. chop and keep separate. use only fresh ingredents. NO DRYED. except your seasoning mix.
stock- shrimp shells- put 1 bay leaf-&#189 cup onion, celery. filter after &#189 hour cooking. wilted onion and celery. ruff chopped.

heavy pot, cast iron. melt butter with onion, green peppers, celery.
wilted.
add tomato paste. mix well.
add flour. blend well 2 - 3 minutes.
add seasoned salt, seasoning mix and tabasco sauce. stir well.
add stock.
cover skillet simmer 10 50 15 minutes. stirring often so you don't burn.
removed cover add shrimp. 5 minutes.
add parsley, green onions. 6 minutes where it looks like it cooked.
serve over rice.
remember to taste (THAT MEANS YOUR TASTE IF YOU TASTE IT AND IT NEEDS PEPPER, SALT DO IT)

Notes

FREEZE GREAT

Number of Servings:

Time to Prepare:

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