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Shrimp Etoufee Recipe

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This recipe for Shrimp Etoufee is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. butter
4 T. flour
1+ lb. shrimp, shelled and deveined (save the shells)
2 c. veggie broth
1 small onion, diced
½ c. celery, diced
½ c. bell pepper, diced
4 cloves garlic, chopped
2 jalapenos, diced
1 tsp. thyme, chopped
1 can Rotel tomatoes
1 T. creole seasoning
1 T. Worcestershire sauce
Hot sauce to taste
Salt & pepper to taste
2 T. butter
2 T. lemon juice (~½ squeezed lemon)
¼ c. green onions, sliced
Directions:
Directions:
Melt butter in a large pan over medium heat, cooking until it starts to brown.
Sprinkle in flour and mix, allowing to simmer until dark brown, about 5 minutes (this is a roux).
Meanwhile, bring shrimp shells and veggie broth to boil, reduce heat and simmer for 10 minutes before straining the solids from the broth and set aside.
Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook for another minute.
Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire and simmer for 20 minutes.
Add shrimp and cook until opaque, about 5 minutes.
Season with hot sauce and salt and pepper to taste.
Mix in butter, lemon juice and green onion.
Enjoy over cooked rice.

 

 

 

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