Shrimp Etouffee

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Shrimp Etouffee

 

As mentioned earlier, etouffee means to smother.  This recipe varies slightly from the crawfish version.

1 1/2 stick(s) Butter
4 cup(s) Onion(s), chopped
2 cup(s) Green pepper, diced
2 cup(s) Celery, diced
2 teaspoon(s) Garlic, finely minced
2 pound(s) Shrimp
2 teaspoon(s) Salt
1/2 teaspoon Cayenne pepper
2 tablespoon(s) Flour
2 cup(s) Water
6 tablespoon(s) Parsley, chopped
1/2 cup Green onion, minced

Melt butter and add the trinity (onion, green pepper and celery).

Saute until soft….about 10 minutes.

Add garlic and cook for 2 minutes.

Add shrimp, salt and cayenne and cook for another 4 minutes or until shrimp turn pink.

Dissolve flour in water and add to the shrimp mixture.

Stir until slightly thickened. Reduce heat and simmer for 6-8 minutes, stirring occasionally.

Add parsley and green onions and cook for 2 more minutes.

Serve immediately.

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