Shrimp Cardinal(e) Dip
Shrimp Étoufée
2 lb medium raw shrimp, shelled and chopped
1/4 cup butter
2 Tbsp all-purpose flour
1 medium onion, chopped
1 green pepper, chopped
2 large stalks celery, chopped
3 clove garlic, minced
1 cup white wine
2 Tbsp fresh parsley, chopped
2 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/8-1/4 tsp red pepper sauce or hot sauce
Shrimp Cardinal(e)
Shrimp Étoufée (from left side)
1 1/2 cup butter
1 onion, finely chopped
1/2 lb mushrooms, chopped
4 Tbsp all-purpose flour
1 cup whipping cream
6 Tbsp (1 small can) tomato paste
1/2 cup white wine
1/2 can (15 oz) Hot Pepper or Crimson Fire! Cheese, grated
Salt, red pepper & TABASCO® Pepper Sauce to taste
3 Tbsp fresh parsley, chopped
1/2 bunch green onions, chopped
Étoufée
Peel shrimp (if frozen, do not thaw; peel under running cold water). If necessary, make a shallow cut lengthwise down back of each shrimp; wash out vein.
Heat butter in 3-quart saucepan over medium-low heat until melted. Stir in flour. Cook, stirring constantly, until bubbly and golden, about 5 minutes. Stir in onion, green pepper, celery and garlic. Cook and stir until vegetables are crisp-tender, about 5 minutes. Stir in shrimp, wine, parsley. lemon juice, salt, pepper and hot sauce.
Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until shrimp are pink, about 5 minutes.
Cardinal(e)
In a large saucepan on medium heat, melt butter. Sauté together onion and mushrooms. Whisk in flour until smooth. Add tomato paste and continue stirring until smooth. Stir in wine, cream and seasonings. Simmer for a few minutes over med-low heat. Add Shrimp Étoufée and cheese, stirring until well-blended and cheese is melted. Serve as dip or in pastry shells (fills about 60 small pastry shells). Garnish with parsley and green onions.