Ingredients: |
Ingredients: 1lb Chopped Shrimp (save shells to stock, see below)
2-3 Lobster Tails (thawed & chopped into bite sized pieces)
1 T Butter
1 C Chopped Green Bell Peppers (reserve 2 Tablespoons)
1 C Chopped Red Bell Peppers (reserve 2 Tablespoons)
1 C Chopped Onion (reserve 2 Tablespoons)
1 C Chopped Celery (reserve 2 Tablespoons)
½ C Chopped Celery (reserve 2 Tablespoons)
3 Minced Garlic Cloves
1 Bay Leaf
2 tsps Thyme & Basil
2 tsps Salt, Black Pepper
2 tsps Smoked Paprika
½ Can of Tomato Paste or use crushed tomatoes
For Etouffee sauce:
6 T Butter
⅔ C All purpose Flour
4-5 C Shrimp Stock (see recipe below) or Chicken broth
Green onion to garnish
Cooked Rice
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Directions: |
Directions:1. Make shrimp Stock by adding 1 T oil to a large pot. Over Med heat, add shrimp shells and 2 T of your reserved bell peppers, celery & onions. Also add a bit of fresh minced garlic. Cook for 4 mins. Add 5 C of water and bring to boil. Stock will be ready after 15 mins of boiling. Strain out liquid with the herbs and use as stock.
2. In a large deep bottomed pan, add 1 T butter. Season shrimp & lobster with a teaspoon of salt only. Over Med High heat, add shrimp & lobster. Cook for 3 mins, tops, tossing frequently. Remove and set aside.
3. Add remaining 6 T butter to pan over Med heat. Swirl butter in pan to not burn. When melted, add your bell peppers, onions and garlic. Stirring frequently for 5-6 mins. When veggies have softened, and color is light caramel, add flour. Whisk until slightly thickened. Cook an additional 3 mins. Next add all your seasonings minus the bay leaf. Blend well.
4. Slowly pour in your shrimp stock or chicken broth ½ C at a time until used. Whisk constantly for 2 minutes. Once boiling, add your tomato paste or crushed tomatoes & your bay leaf, then stir. Sauce will thicken. Add your shrimp and lobster to pan. Cook for 6-7 mins over Medium low until shrimp are no longer pink and lobster is cooked through, about 8-10 mins. Remove bay leaf & season to taste. Garnish with green onions and serve with rice!
For #crawfish Add 1-2lbs steamed crawfish (removed from shell) at step 2 and continue recipe. |
This recipe for Shrimp & Lobster Étouffée is from