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Shrimp Étouffée




Source of Recipe


Courtesy of: Shelley Grieshaber, Cooking School Coordinator, Central Market Division


Recipe Introduction


30 minutes or less!!!
4 servings



List of Ingredients




1 stick unsalted butter
1/2 cup flour
2 onions, diced
1 cup celery, chopped
1/2 cup green bell peppers, chopped
1/2 cup red bell peppers, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne, or to taste
3 garlic cloves, minced
1 cup water
2 teaspoons Creole seasoning
2 bay leaves
1 cup peeled, seeded & chopped tomatoes (fresh or canned)
2 tablespoons dry sherry
2 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme leaves, chopped
1 1/2 pounds shrimp, peeled & deveined
3 tablespoons green onions, chopped
4 cups long grain white rice

Recipe



In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to a peanut butter color, stirring constantly to prevent the flour from burning. When the roux is nutty brown, add the onions, celery, bell peppers, salt, pepper and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic and continue cooking for one minute. Add the water and stir well to combine. Reduce the heat to medium and add the Creole seasoning, bay leaves, tomatoes, sherry, parsley and thyme. Cook the mixture, stirring constantly for 5 minutes.

Reduce to a simmer and cook until the mixture thickens, about 4 - 5 minutes. Add the shrimp and cook just until they curl and turn pink. Remove the étouffée from the heat and adjust seasoning to taste with salt and pepper. Discard the bay leaves and stir in the green onions. Serve over hot cooked rice.