Shrimp Etoufee
1 cup ketchup
1/4 cup horseradish
1 cup worcestershire sauce
1/4 cup Tabasco sauce or less
2 cups oil
2 cups flour
1 large onion, chopped
2 bunches green onions, chopped
1/2 bunch fresh parsley, chopped
1/2 stalk celery, chopped
3 cloves garlic, minced
3 green peppers, seeded and chopped
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 cups fish stock
1 cup unsalted butter
3 pounds large shrimp, peeled & deveined
8 cups cooked white rice
parsley & green onion to garnish
In bowl, combine ketchup, horseradish, worcestershire sauce and tabasco sauce.
Stir well and set aside.
In skillet, heat oil until very hot and stir in flour. Stir constantly until
smooth and creamy. Cook until reddish brown, almost burned, then stir in the
onion, green onions, parsley, celery, garlic, green peppers, paprika, thyme,
basil, salt, cayenne and black pepper. Saute for 5 minutes. Add ketchup mixture
and simmer for another 5 minutes, stirring constantly. Beginning with one cup,
add up to 2 cups of the fish stock, making a thick consistency. Let this simmer,
uncovered, for about 10 minutes, stirring occasionally. Turn off the heat and
cover pan.
In another skillet, melt part of the butter and add the shrimp. Working in
batches, saute the shrimp for 5 minutes until completely cooked. Keep warm.
Spoon rice onto serving plates and top with about 6 sauteed shrimp. Smother
shrimp with sauce and garnish wtih parsley and green onion.