Shrimp Etouffe

2008-03-23
  • Yield : Depends
  • Servings : Depends
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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It’s important not to add the shrimp until the end so they don’t become rubbery.

Ingredients

  • 1 pound peeled washed medium shrimp
  • 6 cups shrimp stock
  • 2/3 cup flour
  • 2/3 cup oil
  • 1 cup each finely chopped celery and bell pepper
  • 1 cup finely chopped onions
  • 1 cup finely chopped green onions
  • 4 tbsp butter
  • 1 1/2 tsp paprika
  • 1 1/2 tsp salt
  • 1 tsp cayenne
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 3/4 tsp dry mustard
  • 3/4 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 cup tomato paste

Directions

Step 1

Heat the oil until it smokes, whisk in the flour and continue whisking until you have a dark brown roux. Then add 1/2 the celery, onion, and bell pepper.

Step 2

Melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes.

Step 3

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.

Step 4

Simmer stock for 15 minutes. Add shrimp to vegetable mixture, cook 2-3 minutes then add to stock and take off heat.

Recipe Type: ,

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