A. Shrimp Etouffee
Ingredients
- 1/4 cup margarine
- 1/2 cup chopped onion
- 1/2 cup chopped green onion
- 1/2 cup chopped green bell pepper
- 4 cloves minced garlic
- 1/2 cup celery, diced
- 1/2 cup chopped fresh parsley
- 3 tablespoons tomato paste
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 pound cleaned shrimp
- salt to taste
- 1/4 teaspoon hot pepper sauce to taste
- 1/4 teaspoon cayenne pepper
Directions
- In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
- Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
B. Marinated Grilled Shrimp
Ingredients
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- skewers
Directions
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Footnotes
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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