Shrimp Etouffee

By bakers_delight85

Serve shrimp etouffee over fluffy white rice, mashed potatoes, or even braised greens.

Ingredients

• 1/4 cup peanut oil
• 1/4 cup all-purpose flour
• 1 large onion, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 green bell pepper, cored, seeded, and coarsely chopped
• 3 garlic cloves, finely chopped
• 1 Tbsp. minced thyme
• 2 tsp. salt
• 2 cups fish stock or vegetable stock
• 1-1/2 pounds medium shrimp (35 to 40 per pound), peeled and deveined
• 5 dashes Tabasco sauce, or more to taste
• Freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat the peanut oil in a large heavy saucepan over medium heat until ti is hot and rippling. Add the flour and whisk until it's completely incorporated. Reduce the heat to medium-low and cook, stirring or whisking often, until the mixture is golden brown, about 10 minutes.
Add the onion, celery, bell pepper and garlic and cook, stirring constantly, for 5 minutes, or until the vegetable soften and the flour mixture is deeply browned. Stir in the thyme and salt. Cook, stirring constantly, for 30 seconds more.
Whisk in the stock and continue to whisk until the sauce is smooth and comes to a simmer. Reduce the heat to the merest flame to keep the mixture at a simmer, cover the pan, and simmer for 15 minutes, stirring occasionally.
Add the shrimp and stir until they are well coated with sauce. Cook, stirring once or twice, until the shrimp are just beginning to turn pink, about 1 minute. Add the Tabasco sauce and black pepper. Turn off the heat, cover the pan, and let sit for 5 minutes before serving. The heat of the sauce will continue to cook the shrimp.