Shrimp Etouffe
2008-03-23- Course: Main Dishes
- Yield : Depends
- Servings : Depends
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
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It’s important not to add the shrimp until the end so they don’t become rubbery.
Ingredients
- 1 pound peeled washed medium shrimp
- 6 cups shrimp stock
- 2/3 cup flour
- 2/3 cup oil
- 1 cup each finely chopped celery and bell pepper
- 1 cup finely chopped onions
- 1 cup finely chopped green onions
- 4 tbsp butter
- 1 1/2 tsp paprika
- 1 1/2 tsp salt
- 1 tsp cayenne
- 1 tsp white pepper
- 1 tsp black pepper
- 3/4 tsp dry mustard
- 3/4 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 cup tomato paste
Directions
Step 1
Heat the oil until it smokes, whisk in the flour and continue whisking until you have a dark brown roux. Then add 1/2 the celery, onion, and bell pepper.
Step 2
Melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes.
Step 3
Meanwhile boil stock then reduce to a simmer and add roux one spoonful at a time. Add tomato paste to vegetables and cook 7-8 minutes.
Step 4
Simmer stock for 15 minutes. Add shrimp to vegetable mixture, cook 2-3 minutes then add to stock and take off heat.
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