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Shrimp Étoufée


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  • 1 cup ketchup
  • 1/4 cup horseradish
  • 1 cup Worcestershire sauce
  • 1/4 cup Tabasco sauce, or less
  • 2 cups oil
  • 2 cups flour
  • 1 large onion, chopped
  • 2 bunches green onions, chopped
  • 1/2 bunch fresh parsley, chopped
  • 1/2 stalk celery, chopped
  • 3 cloves of garlic, minced
  • 3 green peppers, chopped
  • 1 t paprika
  • 1 t dried thyme
  • 1 t dried basil
  • 1 t salt
  • 1 t cayenne pepper
  • 1 t ground black pepper
  • 2 cups fish stock (see Soups)
  • 1 cup unsalted butter
  • 3 lbs. large shrimp, cleaned
  • 8 cups cooked white rice
  • parsley/green onion for garnish


Servings 12


Step 1

In bowl, combine ketchup, horseradish, Worcestershire sauce and Tabasco sauce. Stir well and set aside.

In skillet, heat oil until very hot and stir in flour. Stir constantly until smooth and creamy. Cook until reddish brown. Then, stir in the onion, green onions, parsley, celery, garlic, green peppers, paprika, thyme, basil, salt, cayenne and black pepper. Sauté for 5 minutes. Add ketchup mixture and simmer for another 5 minutes, stirring constantly.

Beginning with one cup, add up to 2 cups of the fish stock, making a thick consistency. Let this simmer, uncovered, for about 10 minutes, stirring occasionally. Turn off the heat and cover pan.

In another skillet, melt part of the butter and add the shrimp. Working in bathes, sauté the shrimp for 5 minutes until completely cooked. Keep warm.

Spoon rice onto serving plates and top with about 6 shrimp. Smother shrimp with sauce and garnish with parsley and green onion.

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