Thursday, January 26, 2012

Shrimp Etouffee

From Penzeys

1-2 lbs 30-50 count shrimp, peeled and deveined
2 Tbsp Cajun Seasoning, divided
4 Tbsp Butter
1/2 cup flour
1 onion chopped
1 cup celery chopped
1 red bell chopped
2 Tbsp minced garlic
1 tsp. thyme
3 tsp. Worcestershire sauce
1 tsp. hot sauce
1 cup fresh tomatoes, diced
3 cups water with 2 tsp. seafood soup base
1/2 cup thinly sliced green onions
Cooked rice

Season the shrimp with 1 Tbsp of the Cajun Seasoning and set aside to marinate.
Melt the butter over medium heat. Stir in the flour to make a roux. Cook 10 minutes stirring consistently until the flour becomes about the color of peanut butter.
Add the onion, celery, and bell. Cook till onion is translucent, about 10 minutes.
Stir in 1 Tbsp Cajun Seasoning, thyme, garlic, Worcestershire, and hot sauce. Cook 5 minutes.
Stir in tomatoes.
Add a small amount of the stock and stir well to form a paste. Add the remaining stock gradually, stirring constantly so it will be smooth.
Bring to boil. Reduce heat and simmer 30 minutes.
Add shrimp and green onions. Cook 10 minutes.
You can add salt, pepper, hot sauce, or 2 Tbsp lemon juice at this point. I forgot the lemon juice. Might try it on the leftovers.
Serve over rice.
The picture below was taken while I was waiting for it to come to a boil.

1 comment:

  1. This was really good. We didn't have the seafood base but it still turned out well.