Shrimp Etouffe

By Bostoncook

F&W Quick from Scratch Fish

Ingredients

• 2 tablespoons cooking oil
• 2 tablespoons flour
• 1 1/2 cups nonfat chicken broth
• 1 green bell pepper, chopped
• 2 ribs celery, chopped
• 2 onions, chopped
• 1 bay leaf
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 1/2 pounds medium shrimp, shelled
• 2 scallions, chopped
• Boiled or steamed rice, for serving

Details

Servings 4

Preparation

Step 1

1. In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes.

2. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

3. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.

Really very, very good - just didn't taste like etouffe. Had a nice spice to it and great flavor - definitely make it again.