Shrimp Etoufee New Orleans Style Recipe
Ingredients
| 4 Tbs. liquid Butter Buds | ||
| Flour | 2 Tablespoon | |
| 1 cup fat-free chicken broth | ||
| Onion powder | 1 Tablespoon | |
| Thyme | 2 Teaspoon | |
| Lite salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Celery | 1 Cup (16 tbs), sliced | |
| 1 cup chopped sweet red bell pepper | ||
| Large shrimp | 1 Pound, deveined | |
| 2 Tbs. liquid Butter Buds or fat-free chicken | ||
Directions
In a small saucepan combine liquid Butter Buds and flour using a wire wisk on low heat until mixture (roux) turns golden brown.
Remove from heat and cool slightly.
Gradually stir in 1 cup chicken broth; set aside.
In a cup combine onion powder, thyme, salt, and red and black peppers; set aside.
In a large skillet heat the remaining 2 Tbs.liquid Butter Buds or chicken broth until hot.
Add celery and red bell pepper.
Cook, stirring occasionally until tender; about 5 minutes.
Add shrimp; cook, stirring occasionally until shrimp turns pink, about 2 minutes.
Sprinkle with reserved seasoning mixture, stirring to coat.
Add the reserved broth mixture.
Cook and stir until the sauce thickens, about 3 minutes.
Remove from heat and cool slightly.
Gradually stir in 1 cup chicken broth; set aside.
In a cup combine onion powder, thyme, salt, and red and black peppers; set aside.
In a large skillet heat the remaining 2 Tbs.liquid Butter Buds or chicken broth until hot.
Add celery and red bell pepper.
Cook, stirring occasionally until tender; about 5 minutes.
Add shrimp; cook, stirring occasionally until shrimp turns pink, about 2 minutes.
Sprinkle with reserved seasoning mixture, stirring to coat.
Add the reserved broth mixture.
Cook and stir until the sauce thickens, about 3 minutes.
Chef
