Recipe: Shrimp Etouffee

Serves 4.

Note: Peeled shrimp is often sold with the tail section of peel still attached. You can either finish peeling them or just leave the tails on. Whether you'll need to add cayenne pepper or Tabasco sauce depends upon the spice level of the Cajun seasoning you choose and also upon personal preference.

• Cooked rice, if desired

• 1 fish-flavored bouillon cube

• 2 c. water

• 2 tbsp. vegetable oil

• 2 tbsp. butter

• 1 rib celery (for about ¹/₂ c. diced)

• ¹/₂ large green bell pepper (for about ³/₄ c. diced)

• 1 tsp. bottled minced garlic

• 1 tbsp. Cajun seasoning blend, such as Paul Prudhomme's Seafood Magic

• 2 tsp. Worcestershire sauce

• ¹/₄ tsp. dried thyme leaves

• 1 lb. raw or cooked peeled medium-size shrimp, defrosted if frozen (see Note)

• ¹/₄ c. flour

• Cayenne pepper or Tabasco sauce, to taste (see Notes), optional

If rice is desired, cook it according to package directions.

While the bouillon dissolves, begin heating the oil and butter in a 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir frequently. Rinse and dry the celery and dice it. Add the celery to the skillet. Stir frequently. Dice the green pepper half (removing any ribs and seeds) and add it to the skillet. Cook the vegetables, stirring constantly, for 1 minute.

Stir in the garlic, Cajun seasoning, Worcestershire sauce, basil and thyme. Add the shrimp. (If the shrimp are raw, cook them, stirring frequently, until they are opaque throughout. This will take about 3 minutes or longer, depending on the size of the shrimp.)