Emerli's Shrimp Etoufee  Ingredients:       6 tbl spoon unsalted butter    1/2 cup all purpose flour       4 cups  chopped onion    2 cups  chopped green peppers       2 cups chopped celery    2 tablespoons minced garlic       1 14.5oz can diced tomatoes    2  bay leaves       2 teaspoons salt    1/2 teaspoon  cayenne pepper       2 tablespoons essence    1 quart  shrimp stock       3 pounds med shrimp    1/4 cup chopped parsley       steamed rice

Preparation:

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve immediately over steamed white rice and garnish with sliced green onion tops.

Comments:

Essence recipe will be added to list

Categories:  Cajun, Entree, French, Main Dish, Shrimp

Estimated Serving:  10

Estimated preparation time:  120 min.

Language:  English

Shared by:  avery2    2011/03/20