Diane's Shrimp Etoufee Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. fresh shrimp (peeled and de-veined)
2 sticks unsalted butter
2 tbsp. chopped garlic
1 can diced petite tomatoes (8 oz.)
1 tbsp. parsley
1 tsp. basil
1/2 tsp. cayenne
1 tsp. white pepper
1 tsp. black pepper
1/2 tsp. thyme
2 tsp. salt
1 tbsp. Cajun seasoning (Emeril's Bayou Blast)
1 c. chopped onion
1c. chopped celery
1 c. chopped green onion
1 c. chopped green bell pepper
1/2 c. flour
1 tbsp. Worcestershire sauce
3 c. chicken broth
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Directions: |
Directions:1. 1 1/2 sticks butter heated over medium heat, add flour.
2. Stir and make roux.
3. When roux made, add onion, pepper and celery; cook for 4-8 minutes (until tender).
4. Add garlic and all seasonings; cook for 2-4 minutes.
5. Add tomatoes and Worcestershire sauce; cook for 3 minutes.
6. Add chicken stock and 1/2 c. green onions; let simmer for 20-25 minutes.
7. Add the rest of the green onions and shrimp; cook for 5-10 minutes or until shrimp done.
8. Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This may be too spicy for some. You may want to halve the spices the first time you make it.
Prep hint: Measure all spices into 1 prep bowl before you start to cook. Also chop all veggies before.
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