Shrimp Etoufee
Caitlin
I love New Orleans especially for their food. I live for spicy food, but you can make this dish as mild as you like.
ingredients
- 1. 1 stick unsalted butter
- 2. 1/2 cup of flour
- 3. 2 cups yellow onions
- 4. 1 cup chopped celery
- 5.1/2 cup green bell peppers chopped
- 6. 1/2 cup red bell peppers chopped
- 7. 1/2 teaspoon salt
- 8. 1/4 teaspoon pepper
- 9. Pinch of cayenne (or more if your brave)
- 10. 2 teaspoons minced garlic
- 11. 1 cup of water
- 12. 2 teaspoons emerils creole seasoing (find in Safeway)
- 13. 2 bay leaves
- 14. 1 cup seeded, peeled and chopped tomatoes
- 15. 2 tablespoons dry sherry
- 16. 2 tablespoons fresh chopped parsley
- 17. 2 teaspoons chopped fresh thyme
- 18. 1 1/2 pounds uncooked shrimp
- 19. 3 tablespoons chopped green onions
- 20. 4 cups steamed long grain white rice
directions
- 1
1.In a large pot, melt the butter over med/high heat. Add the flour and stir constantly till peanut butter color, to make a roux. Add the onions, celery, bell peppers, salt, pepper and cayenne and cook stirring for 4 minutes. Add the garlic and cook for 1 minute. Add the water and stir well.
- 2
2. Add the emerils seasoning and bay leaves, and reduce heat to medium. Add the tomatoes, sherry, parsley and thyme, and cook stirring for 5 minutes. Reduce to a simmer and cook till mixture thickens, for 4 minutes. Add the shrimp and cook till pink (3-4 minutes). Add the green onions and cook for 2 minutes.
- 3
3. Remove from heat and discard the bay leaves. Serve over steamed rice.
Source: Caitlin
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