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LOCATION: Recipes >> Cajun >> Shrimp Etoufee 02

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1 12-oz can Intalian plum tomatoes, drained (juices reserved)
1/4 cup (1/2 stick) unsalted butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup(probably 2-3 TBS) all purpose flour
1 1/2 tsp minced garlic
1/2 tsp cayenne pepper
1/2 tsp dried thyme, crumbled
1/4 tsp dried basil, crumbled
salt and freshly ground pepper
1/2 cup dry white wine

vegetable oil
6 flour tortillas
1 lb cooked crayfish tail meat or 1 lb uncooked medium shrimp, deveined
grated cheddar cheese
sour cream

Dice enough tomatoes to measure 1/2 cup (reserve remainder for
another use). Melt butter in heavy large skillet over medium heat.
Add onion, celery, and bell pepper and stire until onion is
translucent, about 5 minutes. Add flour, reduce heat to low and
stir 5 minutes; do not brown. Mix in garlic, cayenne, thyme, basil,
salt, and pepper. Stir in wine and diced tomatoes and bring to
boil. Reduce heat and simmer 8 minutes, stirring occasionally and
adding tomato juices as necessary to thin sauce.

Heat oil in heavy skillet over med-hi heat. Add tortillas in batches
and cook until golden brown on both sides, about 2 minutes. Transfer
to plates. Add crayfish or shrimp to sauce and cook for 2 minutes.
Spoon mixture over tortillas. Sprinkle with grated cheddar cheese.
Top each with dollop of sour cream and serve.


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