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A delicious, Southwestern shrimp dish akin to the famous Louisiana etoufee. Serve with rice. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Melt butter in a large skillet.
- Brown onion and shrimp; stir in flour chili powder and milk.
- Cook for 8-10 minutes; add parsley and ketchup.
- Steam for several minutes before serving.