Shrimp Etouffeé

Recipe by Chef Dine
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
  • Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
  • Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
  • Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
  • Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
  • Serve over hot cooked rice. Makes 6 servings.
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