- Plate Lunches are a staple in South Louisiana . This Friday is Shrimp Etouffee. Seafood on Friday is a nod to the Catholic Church tradition of eating seafood on friday and its common in this area. Lisa
4 lbs of shrimp ( cleaned )
Large sauce pan melt-1/2 stick butter – saute Trinity ( onion,bell pepper and celery chopped) -Add 11/2 tablespoon of tomato paste. Add salt,pepper and Creole seasoning to taste and Shrimp.. Cook for about 20 minutes if needs thickening add flour. Serve over cooked rice – add chopped f resh parsley at the end. Lisa
- You can use frozen medium shrimp if that all you have. You can cut the butter in half by using another type of oil.