Shrimp Etouffee
Ingredients
- 1 ½ pounds medium shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion chopped
- ½ green bell pepper chopped
- 2 ribs celery chopped
- ¼ teaspoon dried thyme leaves
- 4 cloves garlic minced
- 3 cups shrimp stock or chicken broth
- 2 cups diced fresh tomatoes
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- salt and black pepper to taste
- ¼ cup sliced green onion
- ¼ cup chopped fresh parsley
- ½ lemon juiced
Instructions
- 1
Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
- 2
Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
6 min - 3
Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
- 4
Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
20 min - 5
Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
- 6
Serve over rice.
Nutrition
Per serving (based on 4 servings)
