Shrimp Etouffee
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
Etouffee
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup green bell pepper, chopped
- 2 garlic cloves, minced
- 2 cups uncooked peeled shrimp
- 1 1⁄2 cups shrimp stock
- 1⁄2 cup green onion, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon ground red pepper (or more to taste)
- lemon juice (optional)
- white rice, freshly cooked
-
Shrimp Stock
- 3 -4 cups water
- 2 cups shrimp shells
- 1 stalk celery, cut into 4 pieces
- 1 onion, unpeeled and halved
directions
-
Etouffee:
- Melt butter in large saucepan over medium-low heat.
- Add flour and stir constantly until roux is medium-brown, about 15-20 minutes.
- Add chopped onion,celery,green pepper and garlic and cook,stirring frequently, until tender, about 15 minutes.
- Stir in shrimp and stock and let simmer until shrimp just turn pink.
- Add next 6 ingredients and simmer 3 minutes longer.
- Remove from heat and let stand 20 minutes.
- Taste and adjust seasonings, adding lemon juice if dersred.
- Reheat and serve over rice.
-
Stock:
- Combine water and shrimp peelings in saucepan and bring to a boil.
- Add onion skins,onion, celery stalk and vegetable trimmins and continue boiling 20-30 minutes.
- Strain through fine sieve.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas