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Shrimp Etoufee Recipe

   
 

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     Shrimp Etoufee

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 tbsp Creole Seasoning
4 Tbsp Unsalted butter
1/2 Cup Onion
1/4 Cup Celery
1/4 Cup Bell Pepper
1/4 Cup Flour
3/4 cup fresh Tomatoes, diced
1 1/2 Cups Shrimp stock or Veg Stock
2 tbsp. minced garlic
 
1 bundle fresh thyme
2 tsp whorcestershire sauce
1 tsp hot sauce (or to taste)
1/2 cup green onions, thinly sliced
3 tbsp minced italian parsley
2 lb good quality shrimp peeled and deveined
3 tbsp butter
Salt & pepper to taste

Instructions
Season the shrimp with 1 tbsp of Creole Seasoning. Melt the butter in a large skillet, add onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blond roux, stirring constantly, about 3-5 minutes. Sir in the remaining Creole seasoning. Add a small amount of the shrimp stock, sir well to form paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistencey of a gravy, not too thick, not too thin. Add tomatoes, garlic, thyme, whorcesterhire and hot sauce, a litte salt, black pepper and Cayenne. Simmer for 20-30 minutes. Add the shrimp, green onions and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in 3 tbsp. butter and adust the seasonings to taste.


Originally Submitted
6/22/2008





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