Here is yet another rendition of Shrimp Etouffee that I have worked a little. I’ve had many compliments for this version.
Melt butter, add in flour stirring with whisk continuously about 8 minutes on medium–high heat. Roux should be light golden yellow in appearance. Add onions, bell pepper, celery, and sweat until translucent ; then add garlic for 1 minute more.
Add tomato paste and water blend, then cook medium-low heat for 20 to 25 minutes..
Mix thoroughly then add parsley, onion tops and shrimp. Mix through 3 to 4 minutes more, then cut off heat. Let stand covered for 8 to 10 minutes. Serve over steamed rice.
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