Shrimp Etouffee

Ingrédients

2 Tbsp Creole Seasoning

4 Tbsp Unsalted Butter

1/2 Cup Onion, Finely Chopped

1/4 Cup Celery, Finely Chopped

1/4 Cup Bell Pepper, Finely Chopped

1/4 Cup Flour

3/4 Cup fresh Tomatoes, diced

1 1/2 Cups Shrimp Stock

2 Tbsp Minced Garlic

I bundle of Fresh Thyme

2 tsp Homemade Worcestershire Sauce

1 tsp Hot Sauce (I like Crystal or Louisiana Gold)

1/2 Cup Green Onions, thinly sliced

3 Tbsp minced Italian Parsley

2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock

3 Tbsp Unsalted Butter

Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste

1 Recipe Creole Boiled Rice

Instructions

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a Large Entree.