Shrimp Etouffee

I really like Shrimp Etouffee. This is a recipe I found at Cooking Melangery, which is a great website with wonderful pictures and unique recipes.

Heat a large skillet or Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Heat a large skillet or Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender.

Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens.

Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens.

. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the shrimp and simmer for 15-20 minutes, uncovered.

Add the shrimp and simmer for 15-20 minutes, uncovered.

P1030890

Serve over rice. Yum!

Ingredients:

  • 3 Tbsp. peanut oil
  • 3 Tbsp. flour
  • 1 yellow onion, peeled and chopped
  • 1/2 green sweet bell pepper, seeded and chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, peeled and crushed
  • 3 Tbsp. tomato paste
  • 1 1/4 cup chicken or vegetable broth
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 Tbsp. whole basil leaves
  • 1 Tbsp. whole thyme leaves
  • 1 Tbsp. plus 1/2 tsp Tabasco
  • 1/4 tsp freshly ground black pepper
  • 1 tsp salt
  • 4 green onions, chopped
  • 1 1/2 pounds shrimp, peeled and uncooked
  • cooked rice for serving