Auntie Later's Shrimp Etouffe |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From The Black Family Reunion cookbook. In my grandma's famuly, there were 14 chldren. When the last was born, 8 years after the others, they named her Later. She grew up to be a very strong Black woman who owned a chain of hair salons that serviced both Blacks and whites in the segregated Los Angeles of the 1950's. Auntie Later was also a good cook. Every Sunday, we would have a family meal that consisted of fried chicken, a bowl of etouffe and a host of other homemade delicacies. Auntie even make the cream sherry that she added to her etouffe. -Eric L. Roberson,Sr., Executive Chef/Restautateur Aunt Gussye's Place Ingredients:
1/4 cup onion, chopped |
1/4 cup celery, chopped |
1/4 cup bell pepper, green, chopped |
3 tablespoons butter (or margarine) |
3 tablespoons vegetable oil |
2 lbs shrimp (16 to 20 per pound) |
1 tablespoon garlic powder |
2 tablespoons seasoning salt |
2 tablespoons paprika |
3/4 cup all-purpose flour |
3 cups stock, seafood |
1/2 cup cream sherry, medium quality |
Directions:
1. Saute onions, celery and green pepper in butter and oil in large skillet until onion is translucent. Add shrimp. Saute 2 minutes. Add garlic power, cayenne, seasoned salt and paprika. Saute 30 seconds.
2. stir in flour. Cook 4 minutes. Add seafood stock. simmer 15 minutes. Add cream sherry. Simmer 30 minutes.
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