Monday, February 11, 2013

Shrimp Etouffee

Happy Mardi let's eat!
4 Tbsp butter
4 Tbsp flour
1 cup diced onion
½ cup diced celery
½ cup diced bell pepper
4 garlic cloves, minced
2 cups shrimp stock (If you don’t have this just boil the shrimp tails in vegetable broth for about 20 minutes)
1 14 oz can of diced tomatoes, drained
1 Tbsp Creole or Cajun seasoning
1 Tbsp Worcestersire sauce
1 lb shrimp, shelled and deveined
Tabasco sauce to taste
Salt and pepper to taste
2 Tbsp lemon juice
½ cup green onions, sliced
½ cup minced flat leaf Italian parsley

In a large pan over medium heat, melt butter until it starts to brown and then sprinkle and mix in flour; mix and simmer. Add onion, celery and pepper and cook until tender, about 5 minutes. Add garlic and cook for another minute. Whisk in stock, tomatoes, creole seasoning and Worcestershire sauce; simmer for 20 minutes. Add shrimp and cook for about 5 minutes, until pink or heated all the way through. Season with hot sauce, salt and pepper to taste. Mix in lemon juice, green onions and parsley. Serve with rice.

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