Recipe Categories
Seafood 
Cajun/Creole
Cajun Shrimp

Cullen's Shrimp Etouffee

2 pounds. Shrimp, cooked and peeled
1/4 cup butter e, melted
3 tablespoons  all-purpose flour
1 cup chopped sweet  onions
1/2 cup chopped celery
1/4 cup chopped green pepper
 2 tablespoons chopped parsley
1 clove garlic, minced
1/2 cup water
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
 3 cups cooked rice

 In a 10-inch skillet, combine butter and flour, whisking together to make a roux. Cook until golden brown. Add onions, celery, green pepper, parsley and garlic. Suttee vegetables over medium heat, stirring constantly for 5 minutes or until tender. Add water gradually and continue to stir; cook until thick.
 Stir in shrimp, lemon juice, salt and pepper; heat thoroughly.

Serve over rice.

Time is not measured by the years we live, but by the deeds we do and the joys we give.

- Helen Steiner Rice