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Shrimp Étouffée

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(410 people have added this recipe to their favorites.)
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The down-home taste of this American original is perfect with a refreshing American white wine. Try a pinot gris from Oregon or a dry riesling, either from Oregon or Washington State. All of these have more acidity than their California counterparts.

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Shrimp Étouffée

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(410 people have added this recipe to their favorites.)
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Shrimp Étouffée

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Shrimp Étouffée

Simply delicious!

Posted by: alaknanda on January 30, 2010

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Excellent, wouldn't change a thing... super fast and major crowd pleaser!

Posted by: lisriley04 on February 22, 2009

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If you'd like to make this the correct way, add a tablespoon of tomato paste to the liquid. Before adding the shrimp and shallots, add a couple of toes of garlic and some fresh minced parsley. Some people prefer to cook it with the rice cooked in the liquid to lap up any extra flavor.

Posted by: GHC630 on February 19, 2009

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