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I never met a shrimp I didn't like.
I've tried hundreds of shrimp recipes over the years and even though some were definitely better than others, I can honestly say I had no trouble eating any of them.
I think it's in my genes, as my father was also a shrimp-lover.
When I was a little girl, we used to go to a wonderful restaurant in Danville, Ill., (home of Dick VanDyke and Gene Hackman) called Connou's. It was located in old railroad dining cars (green and silver, as I recall) and had wonderful food.
My dad would always order french fried shrimp, and when I was about 6, he successfully talked me into trying one.
What a taste sensation that was!
I still remember it, after all these decades. I liked it so much that I ate two or three more and Dad had to re-order his dinner.
He later said that he should never have let me taste those shrimp-it always cost him more for my dinner after that!
If I could just snap my fingers and have any shrimp dish I wanted, this would be it and Dad would be here to eat it with me!
Shrimp Etouffé (Et-tu-fay)
1 medium onion, diced
2 green onions, sliced
3-4 cloves garlic, minced
1/4 c. finely chopped celery
1/2 c. butter (1 stick)
2 T. flour
2 1/2 c. water
1 1/4 c. tomato puree
2 bay leaves
1 T. Worcestershire sauce
4 drops (or more) Tabasco sauce
1 t. salt
1/2 t. sugar
1/2 t. thyme
1/8 t. pepper
1 lb. cleaned raw shrimp, peeled and de-veined
Sauté first four ingredients in butter till tender. Add flour; cook and stir till lightly browned. Add all remaining ingredients except shrimp. Simmer, uncovered, for 25 minutes. Add shrimp and cook 10-15 minutes more. Remove bay leaves. Serve with rice. Serves 4.6.