Raoul’s Shrimp Etouffee
2008-07-22- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 25m
- Cook Time : 45m
- Ready In : 1:10 h
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Here is yet another rendition of Shrimp Etouffee that I have worked a little. I’ve had many compliments for this version.
Ingredients
- 2 pounds peeled deveined shrimp (cut into bite sized pieces)
- 1/2 cup chopped celery
- 1 medium chopped onion
- 1 stick butter (8 Tbsp)
- 1 tbsp tomato paste
- 1/2 cup flour
- 1/2 cup chopped bell pepper
- 1 tbsp chopped parsley
- 1/2 cup green onion tops, chopped fine (optional)
- 3 to 4 cloves garlic, minced
- 3/4 to 1 cup water
- 1/2 tsp salt
- 1/4 tsp cayenne
Directions
Step 1
Melt butter, add in flour stirring with whisk continuously about 8 minutes on medium–high heat. Roux should be light golden yellow in appearance. Add onions, bell pepper, celery, and sweat until translucent ; then add garlic for 1 minute more.
Step 2
Add tomato paste and water blend, then cook medium-low heat for 20 to 25 minutes..
Step 3
Mix thoroughly then add parsley, onion tops and shrimp. Mix through 3 to 4 minutes more, then cut off heat. Let stand covered for 8 to 10 minutes. Serve over steamed rice.
Average Rating
(4 / 5)
7 people rated this recipe
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