Shrimp Étouffée

By johnwhorfin

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 1 pound shrimp, shelled and deveined
• 1/2 lemon sliced
• 2 cups chicken broth
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 4 cloves garlic, chopped
• 1 teaspoon fresh thyme, chopped
• 1 can diced tomato ( around 14 ounce )
• 1 tablespoon Creole or Cajun seasoning (your favorite blend and adjust to your tastes)
• hot sauce to taste
• sea salt to taste
• 2 tablespoons butter
• 1/4 cup green onions, sliced for garnish
• tablespoon Italian parsley, chopped for garnish

Details

Servings 2
Preparation time 15mins
Cooking time 75mins
Adapted from askchefdennis.com

Preparation

Step 1

Instructions Broth
Add the shrimp shells and scraps of onion and celery to a small sauce pot with a little olive oil to saute and cook for a few minutes
then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat and simmer for 20 minutes
Strain the solids from the broth and set aside. Etouffee
Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-15 minutes.
Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook for a minute.
Whisk in the broth
add the tomatoes and seasoning reduce heat and simmer for 20 minutes.
Season with hot sauce and sea salt to taste.
Mix in the butter before serving. Shrimp
mix some of your seasoning (or paprika if you don't want heat) and chopped parsely with your towel dried shrimp
get a saute pan hot , add a little oil to the pan and add the shrimp
Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.
Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top
Garnish with parsley and green onions

Instructions