Dinner for 8
Shrimp Etouffee
Shrimp cooks in a dark flour roux with vegetables, tomato, broth, spices, and butter for a rich stew.
$2.54per serving $$
150 minstart to table
8servings
Ingredients
- 2 lb medium shrimp
- 1 cup oil
- 3/4 cup flour
- 1 yellow onion
- 2 stalks celery
- 1/4 cup garlic
- 1 green pepper
- 1/4 cup butter
- 1 can (6 oz) tomato paste
- 1 can (10 oz) chicken broth
- 3 cups water
- 2 chicken bouillon cubes
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne (optional)
- 1 tsp paprika
Steps
- Peel and devein the shrimp, then chop the onion, celery, garlic, and green pepper.
- Heat the oil in a large heavy pot over medium heat, whisk in the flour, and cook for 30 to 35 minutes until dark brown.
- Stir in the butter, onion, celery, garlic, and green pepper, and cook for 10 minutes until softened.
- Add the tomato paste, broth, water, bouillon cubes, salt, pepper, cayenne, and paprika, then simmer uncovered for 80 minutes.
- Stir in the shrimp and cook for 8 to 10 minutes until opaque and firm, reaching 145 F.
- Remove the pot from the heat and let the etouffee rest for 5 minutes before serving.
Main ingredient on sale this week? See what to make with shrimp on sale.
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