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Shrimp and Crab Etouffee: Submitted by: Curt | Date Added: December 3rd 2009
Listed in: Shellfish

3 pounds raw shrimp, peeled and deveined
1/2 cup butter
1/4 cup Oilerie garlic extra virgin olive oil
1 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
4 cloves garlic, minced
4 teaspoons cornstarch
1 - 1 1/2 cup chicken stock
1/2 cup white wine
4 teaspoons tomato paste
1/4 cup green onion, finely chopped
1/4 cup fresh parsley, finely chopped
1 Tablespoon Worcestershire sauce
1 1/2 Tablespoons Curt's Cooking Spice (available at
1 teaspoon hot sauce
1 pound crabmeat
3 cups cooked rice

Cooking Instructions

In Dutch oven, melt butter and add olive oil over medium heat. Add onion, green pepper and celery; cook
until tender. Add garlic. Dissolve cornstarch in 1 cup of chicken stock. Add to sauteed
vegetables. Add wine, stirring constantly. Add tomato paste, green onion, parsley
and Worcestershire sauce. Blend well. Add shrimp and stir. Cover the pot and reduce the
heat to low. Simmer 10 minutes, stirring occasionally. If needed, add more stock.
Add Curt's Table Spice and hot sauce. Add crabmeat, stirring gently and continue cooking
until thoroughly heated. Serve on rice. Serves 6.

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