Ryan Thériot of LaPlace, Louisiana is a 2nd year law student at the LSU Paul M. Hebert Law Center. This recipe is a family heirloom that has been passed down for generations. Ryan counsels to make sure you work quickly with this recipe. A short cooking time will ensure the shrimp won't cook to a rubbery texture.

Tigers Shrimp Etoufee

3/4 cup butter

4 cups chopped onions

2 cups green bell peppers

2 cups celery

2 teaspoons chopped garlic

2 pounds medium shrimp, peeled and deveined

1 teaspoon salt

1/2 teaspoon ground red pepper

2 cups water

2 tablespoons all-purpose flour

1/2 cup chopped fresh parsley

1/2 cup chopped scallions

1. In a large skillet, melt the butter over medium heat. Add the onions, bell peppers, and celery; cook, stirring occasionally, until softened and golden, about 10 minutes.

2. Add the garlic and cook, stirring frequently, about two minutes. Add the shrimp, salt, and red pepper; cook, stirring frequently, just until the shrimp turn pink, about four minutes.

3. In a small bowl, combine the water and flour, beating with a whisk until the flour dissolves. Stir the dissolved flour mixture into the shrimp mixture and cook, stirring occasionally, until the mixture thickens slightly.

4. Reduce the heat and simmer, stirring occasionally, just until the shrimp turn opaque in the center, six to eight minutes. Stir in the parsley and scallions; cook about one minute longer. Serve at once.

8/30/08 LSU 41 Appalachian State 13

9/6/08 Postponed

09/13/08 LSU 41  North Texas 3

9/20/08  LSU 26  Auburn 21 

9/27/08  LSU 34 Mississippi State 24

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