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Shrimp Etouffee Recipe
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Brief Description
This recipe is hot, hearty, and full of bold flavors; be sure to only use a tasty chicken broth and fresh seafood for best flavor!
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Main Ingredient
shrimp
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Category: Fish or seafood
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Cuisine: Cajun
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
http://www.colieskitchen.com/2008/03/shrimp-etouffee-recipe.html
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Tags:
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Notes:
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Posted By: colieskitchen
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Posted On: Jul 17, 2014
Number of Servings:
Ingredients:
- 1/2 cups - margarine
- 1/2 cups - all-purpose flour
- 3 stalks - celery chopped
- 1 - medium onion chopped
- 3 cloves - garlic minced
- 1 - bell pepper chopped
- 15 ounces - can diced tomatoes
- 3/4 cups - chicken broth (You could use clam juice)
- 3/4 cups - white wine (if you don't have wine you can double the chicken broth)
- 1/2 teaspoons - basil
- 1/4 teaspoons - dried thyme
- 1 - bay leaf
- 1/2 teaspoons - salt
- 1/8 teaspoons - black pepper
- 2 teaspoons - Louisiana pepper sauce (Tabasco) to taste
- 1/2 cups - scallions chopped (including green parts)
- 1 pounds - medium shrimp peeled (deveined)
- 3 cups - cooked white rice
Directions:
Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
Stir in tomatoes, chicken broth, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
Thin with chicken broth if roux is too thick. Add hot sauce to taste, scallions, and shrimp.
Simmer 5 minutes, or until shrimp are no longer pink.
Remove bay leaf. Serve over rice (use brown to save on calories).
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