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Author Topic: Shrimp Etouffee'  (Read 1734 times)

Offline Sgt.Rocknroll

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Shrimp Etouffee'
« on: August 13, 2018, 01:50:55 pm »
Down in Louisiana, when most people talk about eating Etouffee, it's crawfish Etouffee. But if you can't get fresh crawfish (which I don't eat a lot of)(heaven forbid). There's always shrimp, my favorite.
So here's my recipe for SHRIMP ETOUFFEE'



Shrimp Etouffee’

Ingredients:

4 tablespoons butter
¼ cup flour
1 ½ cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
6 cloves garlic
¾ cup diced tomatoes
1 teaspoon salt
1 tablespoon Tony’s Cajun seasoning
2 cups of shrimp stock
2 lbs. shrimp, de-head, de-veined (tales optional)
2 tablespoons parsley
1 cup white rice (depends on number of people eating)

(shrimp stock)
Take shrimp heads and shells, in pot of water, bring to boil and let simmer for 45 minutes

Directions:
In large pot, melt the butter and then add the flour, stirring as you add. Constantly stirring until the roux is a coffee color brown. There are different shades of brown and this is up to the eye of the beholder. Stirring time depending on the fire, 5 to 10 minutes. (stir constantly or it will burn)!!!

Add the onion, bell pepper, celery and garlic to the roux. Cook for about 10 minutes. Add the tomatoes, salt and Cajun seasonings. Cook for another 5 minutes.
Add the shrimp stock (can use chicken stock) and bring to a boil, stirring constantly until thickened. Reduce heat to low and simmer uncovered for 45 minutes until veggies are tender. (stir occasionally)
When veggies are tender, turn up the heat to medium and add the shrimp. Cook until shrimp are done.
Serve over fresh cook rice and don’t forget the bread!...
Non nobis, Domine, non nobis, sed nomini Tuo da gloriam

 


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