Shrimp Etouffee Recipe
Shrimp etouffee is a vegetable and shrimp preparation. Prepared in the dutch oven, the shrimp etouffee is prepared with garlic and lemon juice. Herbed with bay leaves and thyme, the shrimp etouffee is simmered to a finish with a dash of tabasco sauce. served with or over rice, it makes a great side.
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Onions | 2 Medium, chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1 cup chopped green onions | ||
| Garlic | 2 Clove (5gm), minced | |
| Flour | 1/2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Tomatoes | 2 Can (10oz), drained | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Bay leaves | 2 | |
| Dried thyme leaves | 1/4 Teaspoon | |
| Shrimp | 2 Pound, deveined | |
| 1/2 teaspoon TABASCO pepper sauce | ||
| Hot cooked rice | ||
Directions
In large saucepot or Dutch oven melt butter; add onions, celery, green onions and garlic.
Cook 5 minutes or until tender.
Add flour; stir until well blended.
Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme.
Bring to a boil, reduce heat and simmer covered 30 minutes; stir occasionally.
Add shrimp and Tabasco sauce.
Simmer 5 minutes longer or until shrimp turn pink.
Remove bay leaves.
Cook 5 minutes or until tender.
Add flour; stir until well blended.
Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme.
Bring to a boil, reduce heat and simmer covered 30 minutes; stir occasionally.
Add shrimp and Tabasco sauce.
Simmer 5 minutes longer or until shrimp turn pink.
Remove bay leaves.
Chef
