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Shrimp Etouffee

To serve, ladle etouffee into a bowl, top with a scoop of cooked rice then garnish with parsley or green onions and a splash of your favorite hot sauce. Add a thick slice of hot French bread and a SIMPLE side salad and you’re all set!

Prep
Cook
Serves 6people
Ingredients
2
lb medium shrimp (you can use large shrimp but you’ll want to cut them in half)
1
stick margarine or butter
1 1/2
cups onion, chopped
3/4
cup celery, chopped
3/4
cup bell pepper, chopped
4
cloves garlic or one medium shallot, finely chopped
1
tbsp tomato paste(Optional)
4-5
green onions, chopped
1 1/2
cups chicken broth
1
heaping Tbsp corn starch (mixed with ¼ cup water in a slurry–make the slurry just before you add it to the pot)
Parsley or additional; green onion for garnish
SEASONING MIX:
1
tbsp each of black, red and white pepper
Salt to taste
Directions
1.
Peel the shrimp then sprinkle with salt and 2 tsp –3 tsp of the pepper mix (to taste) and set aside (Note: You’ll want to dry the shrimp if they are too wet otherwise the seasoning will just float off the shrimp).
2.
In a large pot or chef's pan, melt the butter or margarine on medium high then add the vegetables and season with another 2-3 tsp of the pepper mix (to taste)- saute the vegetables until they are softened(about 5-8minutes).
3.
Optional Tomato Paste- Keep the vegetables in the pan, but push some aside so you have a small space on the bottom of the pan clear for browning the tomato paste. Drop the tomato paste in the pan and let it sit and stir occasionally until it browns (you really just want to cook the paste through so you don’t get a raw tomato taste in the etouffee). You will have to stir the vegetables once or twice during this process to keep them from burning.
4.
Add the seasoned shrimp and garlic (or shallots), stir, then cover and cook for 5 minutes.
5.
Reduce the heat to medium -add the chicken stock and cook covered for another 15 minutes.
6.
Add the green onion and cornstarch slurry and stir for two minutes.
7.
Reduce heat to medium low and cook uncovered for 15 minutes, stirring occasionally to keep from sticking or burning.

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