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Shared By Steve Hamilton

Shrimp: Etouffee

Ingredients

  • 1 ½ pounds medium shrimp peeled and deveined
  • 1 tablespoon cajun seasoning
  • 1 tablespoon vegetable oil
  • ⅓ cup butter
  • ⅓ cup flour
  • 1 small onion chopped
  • ½ bell pepper chopped
  • 2 ribs celery chopped
  • ¼ teaspoon thyme
  • 4 cloves garlic minced
  • 3 cups shrimp stock or chicken broth
  • 2 cups tomatoes fresh (not canned), diced
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • salt & pepper to taste
  • ¼ cup green onion
  • ¼ cup parsley
  • ½ lemon juiced

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