Shrimp Etouffee II

This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!

Step: 1

In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.

Step: 2

Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

Per Serving: 195 calories; protein 14.8g; carbohydrates 9g; fat 11.2g; cholesterol 119.3mg; sodium 635.6mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.