Shrimp Etouffe (A-too-fay)

Audrey Simpson, Downsville High

  • 2 lb shrimp
  • 1 stick oleo
  • 1 chopped onion
  • 1 chopped bell pepper
  • 1 Tbsp Worcestershire® sauce
  • 2 Tbsp cornstarch
  • 1 1/2 Tbsp paprika
  • 2 cups water
  • Salt and pepper to taste

Melt margarine in aluminum pan. Add paprika to oleo, then add onion and bell pepper. Cook well, at least 10 minutes. Add shrimp and 2 cups water and Worcestershire® sauce. Stir and simmer slowly about 40 minutes. Add mixture of cornstarch until slightly thickened.

Service over rice.





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