shrimp etouffe
Don't let the long list of ingredients worry you........it actually goes together quickly.
prep time
20 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- 6 tablespoons flour
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, chopped
- 6 ounces tomato paste
- 2 15-oz cans beef consomme
- 2 cups water
- 3 - bay leaves
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne, or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 3 pounds large shrimp, peeled and deveined
- 1 cup chopped shallots
- 2 tablespoons chopped fresh parsley
How To Make shrimp etouffe
-
Step 1In a heavy pot over low heat, combine the butter and oil. When butter is melted, add the flour. Stir over low heat for about 20 minutes until the roux is brown.
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Step 2Add the Holy Trinity (chopped onion, bell pepper, celery) and garlic.
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Step 3Saute about 5 minutes, then add the tomato paste and mix well.
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Step 4Add the beef consomme and 2 cups of water.
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Step 5While this slowly simmers, add bay leaves, herbs and spices. Simmer for 45 minutes.
-
Step 6Add shrimp, shallots and chopped parsley.
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Step 7Let this cook about 20 minutes until the shrimp are done.
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Step 8Let the pot stand on the back of the stove for another hour to let the seasonings blend.
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Step 9Reheat if necessary and serve over white rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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