Shrimp Etouffee- a quick 15-minute dinner.

The recipe I was handed down by my mother. It's very easy and delicious!


1lb shrimp, peeled, deveined, tails off.
8oz can tomato sauce
8oz water
1/2 cup onion, chopped
1/2 cup green onions, chopped
1 large clove of garlic, chopped
1 tablespoon flour
1 tablespoon creole seasoning (maximum amount needed for seasoning etouffee)
2 tablespoons butter
Oil for saute pan
Cooked white rice for serving.

Step 1:
Add about 1 tablespoon of oil to a large sautee pan, set to medium heat.

Step 2: 

Add the chopped onions and garlic and green onions to the pan and sautee for a few minutes until soft.

Step 3:

Add the can of tomato sauce. Bring to a simmer over medium heat.

Step 4:

Mix the tablespoon of flour into the 8oz of water, whisk until no longer lumpy.

Step 5:

 Add the flour/water mixture to the pan.

Step 6:

Bring to a simmer.

Step 7: 

Add shrimp.

Step 8:

Add the creole seasoning. Start with half a tablespoon at first as an entire tablespoon may be TOO spicy for some. Cook over medium heat until shrimp are no longer pink (5-8 minutes).

Step 9:

Once the shrimp are cooked completely, turn off the stove burner, and stir in the 2 tablespoons of butter, allow to cool slightly.

Step 10:

Serve over white rice.