Shrimp Etouffe

Shrimp Etouffe

wtorek, 18 lutego 2014

Shrimp Etouffe

Time: 1 hrs 25 mins

Ingredients

• 4 tablespoons butter
• 1/4 cup flour
• 1 yellow pepper, chopped
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 3 cups water
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 1/2 teaspoons salt
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• 1 cup green onion
• 1/4 cup parsley
• 1 1/2 lbs shrimp, peeled and deveined
• hot cooked rice

Directions

• 1 Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it.
• 2 Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft.
• 3 Stir in water, tomatoe paste and spices.
• 4 Simmer for 30 minutes.
• 5 Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled.
• 6 Serve over white rice.