1 pound(s) 26/30 count peeled/deveined/tail or raw white shrimp
1 ounce(s) canola oil or clarified butter
4 ounce(s) cooked Rice
32 ounce(s) Louisiana Foods Etouffee Sauce
recipesApp.recipe.ingredients.compositeField.unit.options.N/A as needed salt/black pepper
4 tablespoon(s) hopped Italian parsley
4 tablespoon(s) chopped scallions
1. Season shrimp with a pinch of salt and pepper and sauté for 2-3 minutes in oil/butter.
2. Whisk in etouffee sauce and bring to a boil.
3. Finish with parsley and scallions.
4. Serve atop a heaping portion of cooked rice