Shrimp Etouffée

My laptop charger died.  And of course I didn’t know it was done for until I went to charge my almost out of battery laptop.  Figures.  At least I have a tablet to work from.  However, the lack of a physical keyboard is trying.  Oh well.  A new charger has been ordered and hopefully it arrives soon.  I’m already having withdrawals.

To tide you over, and to save my sanity – a slightly spicy, tons of flavor shrimp etouffee.

Shrimp Etouffee
 
Shrimp Etouffée
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1/2 tablespoon butter
  • 1/2 tablespoon vegetable oil
  • 1 large onion, chopped fine
  • 2 celery stalks, chopped fine
  • 1/2 green bell pepper, chopped fine
  • 3 teaspoons minced garlic (about 4 cloves)
  • 1/4 cup flour
  • 1 cup chicken broth
  • 14 1/2 ounce can petite diced tomatoes
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 8 drops Frank’s hot sauce
  • 1 pound raw shrimp, peeled and deveined
  • 2 tablespoons fresh chopped parsley (or 1 1/2 teaspoons dried parsley)
  • White rice, cooked
Instructions
  1. In a large skillet, heat the butter and oil over medium-high heat. Add the onion, celery, bell pepper (AKA “The Trinity”), and garlic and saute until they are soft and tender, about 8 minutes.
  2. Stir in the flour until it is heated through, about 2 to 3 minutes. You want your roux to get some color. Gradually pour in the broth in 1/4 cup increments, stirring after each addition, until the mixture has thickened.
  3. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce. Reduce heat to medium, cover, and simmer the mixture for about 10 minutes, stirring occasionally.
  4. Stir in the shrimp and parsley and cook the etouffée until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.

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