SHRIMP ETOUFFEE
4-6
50
minutesYou may already know about Crawfish Etouffee – if you don’t, grab the recipe here! This shrimp-filled version will get you to a Louisiana Cajun-style etouffee using convenient peeled, deveined shrimp. This is especially handy if crawfish aren’t readily available to you. Like Crawfish Etouffee, this version is an under-an-hour dish that anyone can master. Blonde roux pulls the dish together and our Crawfish Etouffee Blend delivers the flavor.
Ingredients
1 stick butter
1 onion, finely diced
2 stalks celery, finely diced
1 small green bell pepper, finely diced
1 Tbsp Crawfish Etouffee Blend
3 garlic cloves, minced
1 Tbsp tomato paste
1 ounce Sherry or Port
1/3 cup flour
4 cups shrimp or chicken stock
1 lb peeled, deveined medium shrimp
4 green onions, sliced
1/2 cup chopped parsley
Instructions
- In a large skillet or braising pan, melt the butter and add the onion, celery, bell pepper and bay leaves. Sweat (saute without browning) for 20 minutes or until the vegetables are very soft and the onions are clear.
- Add in the Crawfish Etouffee Blend, garlic, tomatoes and sherry. Saute for 3 minutes.
- Add in the flour and stir to create a paste. Saute for 2 minutes.
- Add in the stock. Bring to a boil. Reduce to a simmer and cook for 15 minutes. Add in the shrimp and cook for an additional 10 minutes or until the shrimp are cooked through, firm and opaque pink.
- Taste and adjust with salt if needed. Before serving stir in the green onions and parsley.
- Serve over steamed rice.
