Shrimp Etouffee Recipe
Ingredients
| Butter | 6 Tablespoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Bell pepper | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Tablespoon, finley minced | |
| 1 1/2 cup small, or medium peeled raw shrimp | ||
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| 1/3 cup thinly sliced green shallot tops | ||
| Finely minced parsley | 1 Tablespoon | |
| Cold water | 1 Cup (16 tbs) | |
| Hot water | 2 Cup (16 tbs) | |
Directions
In a heavy five- to six-quart pot, melt butter over low heat.
Gradually add flour, stirring constantly.
Cook over low heat until mixture forms a roux, medium brown in color (about fifteen to twenty minutes).
Quickly add the onion, bell pepper, celery, and garlic, and cook until vegetables are tender (about twenty minutes).
Add shrimp, salt, pepper, cayenne, lemon juice, shallot tops, and parsley, and mix well.
Add one cup cold water and bring to a boil, then lower heat and simmer about twelve minutes, or until shrimp are tender, stirring frequently.
Shortly before serving, heat the etouffee slowly over a low flame and gradually add one to two cups hot water to provide the gravy.
Gradually add flour, stirring constantly.
Cook over low heat until mixture forms a roux, medium brown in color (about fifteen to twenty minutes).
Quickly add the onion, bell pepper, celery, and garlic, and cook until vegetables are tender (about twenty minutes).
Add shrimp, salt, pepper, cayenne, lemon juice, shallot tops, and parsley, and mix well.
Add one cup cold water and bring to a boil, then lower heat and simmer about twelve minutes, or until shrimp are tender, stirring frequently.
Shortly before serving, heat the etouffee slowly over a low flame and gradually add one to two cups hot water to provide the gravy.
Chef
