Shrimp Etouffe

Happy Super Bowl Sunday, Geaux Saints! today is also my 16th wedding anniversary. This morning we woke up to snow so I think today will be spent snuggling, eating, and watching the game. In honor of the great state of Louisiana I thought I would share a savory, and spicy authentic southern dish, Shrimp Etouffe.

Ingredients

2 lb. uncooked shrimp, peeled

1 cup onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup green bel pepper, finely chopped

4 cloves garlic, minced

1 stick of butter

1 Tbs. cornstarch

1 1/2 cup of cold water

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. cayenne pepper

White Rice

Directions

Cook your rice and set aside. Rinse shrimp. Season with salt, black pepper, and cayenne pepper. In a heavy non stick skillet melt butter over medium heat add onions, bell pepper, celery, and garlic saute until tender. Add seasoned shrimp and continue cooking until your shrimp turns pink. Dissolve cornstarch in water and add to your shrimp mixture, simmer over medium heat just until the sauce gets thick. Serve over rice.

Enjoy!