So I’ve been making shrimp several times a week in my effort to stop eating so much red meat. Some are low-fat, some aren’t, but they’re all soooo good. One of my favorites is Shrimp Etouffee. Here’s the recipe:

Shrimp Étouffée

Prep Time: 15 minutes

Cook Time: 20 minutes

Ready in: 35 minutes

Ingredients

• 1/2 c. butter (use real butter, for the love of all things yummy! margarine sucks.)
• 1/4 c. chopped red bell pepper
• 1/4 c. chopped green bell pepper
• 4 cloves minced garlic (use the ready-made kind in a jar if you’re lazy like I am)
• 1/2 c. chopped fresh parsley (or 1/4. c. dried parsley)
• 3 Tbsp. tomato paste
• 1 10.75 ounce can of condensed cream of mushroom soup
• 1 pound medium shrimp (I use raw, cleaned and deveined shrimp as opposed to cooked, because it’s going to be in the pan for 10 minutes and cooking it twice makes it rubbery)
• salt to taste
• 1/4 t. hot pepper sauce (use more if you like it hot, hot, hot)
• 1/4 t. cajun seasoning (optional, but better with it than without it!)
• 1 c. long-grain white rice

1. Most long-grain white rice takes 20 minutes to cook in a saucepan, so get that started right away, follow instructions on the bag. 1 c. dry rice makes enough for this recipe.
2. In a saucepan, combine butter, bell peppers, and garlic. Heat on medium-high for 2 minutes.
3. Stir in parsley, tomato paste, soup, salt, hot pepper sauce, cajun seasoning and shrimp on high for 5 minutes.
4. Reduce heat, stir and cook for another 5 minutes  until mixture thickens. Serve over white rice.
5. Pretend you’re in Nawlins. It’s yummy!

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