Ingredients:

Shrimp étouffée:

2 sticks of butter

3 tbsp. flour

1 onion, chopped

2 celery sticks, chopped

1 bell pepper, chopped

Cayenne pepper

Salt, to taste

Black pepper, to taste

Minced garlic, to taste

1 cup of stock from shrimp peelings

2 lbs of peeled shrimp

Grilled Salmon:

1 Salmon fillet, skin on (per person)

Black pepper, to taste

garlic salt, to taste

lemon juic

Rice:

Cooked rice of your choice and amount

Directions:

For the Shrimp Etouffee:

Melt the butter in a pot.

Add flour and make butter roux.

Add onion, celery sticks, and bell pepper.

Season with cayenne, salt, black pepper, and minced garlic.

Cook for just over an hour, until onions are browned (remember, étouffée is an onion gravy).

Add 1 cup of stock from shrimp peelings.

Add shrimp.

Cook for 15 min on med heat.

For the Grilled Salmon:

Season with black pepper, garlic salt, lemon juice.

Brush with olive oil and cook on just over med grill; 5 minutes on flesh side, 6 minutes on skin side.

To Serve:

Place cooked rice on a serving plate.

Top with the grilled salmon, then the shrimp etouffee.

Serve with a garden salad, balsamic vinegar, olive oil, and French bread with garlic butter to boot!

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