AFFILIATE_ID 101 DIRECTIONS Prep Time show our author has a sense of humor - He writes "well how fast can you chop vegetables?" Direction for cooking - Heat the oil until it smokes, whisk in the flour and continue whisking until dark brown. Then add 1/2 the celery, onion, and bell pepper to the roux. Melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes. Meanwhile boil stock then reduce to a simmer and add roux one spoonful at a time. Add tomato paste to vegetables and cook 7-8 minutes. Simmer stock for 15 minutes. Add shrimp to tomato vegetable mixture cook 2-3 minutes then add to stock and take off heat. Recommended Sides ------Plain white cooked rice EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION peeled washed medium shrimp DIRECTION MEASUREMENT pound QUANTITY 1 DESCRIPTION shrimp stock DIRECTION MEASUREMENT cups QUANTITY 6 DESCRIPTION flour DIRECTION MEASUREMENT cup QUANTITY 2/3 DESCRIPTION oil DIRECTION MEASUREMENT cup QUANTITY 2/3 DESCRIPTION finely chopped celery DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION finely chopped onions DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION finely chopped green onions DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION butter DIRECTION MEASUREMENT tbsp QUANTITY 4 DESCRIPTION paprika DIRECTION MEASUREMENT tsp QUANTITY 1 1/2 DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 1 1/2 DESCRIPTION cayenne DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION white pepper DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION black pepper DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION dry mustard DIRECTION MEASUREMENT tsp QUANTITY 3/4 DESCRIPTION garlic powder DIRECTION MEASUREMENT tsp QUANTITY 3/4 DESCRIPTION dried thyme DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION dried basil DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION tomato paste DIRECTION MEASUREMENT cup QUANTITY 1/2 KEYWORDS NAME Shrimp Etouffe NOTE NUTRITION PREP_TIMES AMOUNT 20 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 35 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102