Shrimp Etouffe

Name: Shrimp Etouffe
Ingredients: 2 tablespoons cooking oil; 2 tablespoons flour; 1 1/2 cups canned low-sodium chicken broth or homemade stock; 1 green bell pepper, chopped; 2 ribs celery, chopped; 2 onions, chopped; 1 bay leaf; 2 teaspoons salt; 1/4 teaspoon cayenne pepper; 1/2 teaspoon fresh-ground black pepper; 1/2 teaspoon dried thyme; 1 1/2 pounds medium shrimp, shelled; 2 scallions including green tops, chopped; Boiled or steamed rice, for serving

Shrimp Etouffe was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/shrimp-etouffe-recipe-2531.aspx" target="_blank">www.cooking.com.</a>

"We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic - shrimp smothered in a roux-thickened sauce of vegetables and spices - is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce...."

INGREDIENTS

•

2 tablespoons cooking oil

•

2 tablespoons flour

•

1 1/2 cups canned low-sodium chicken broth or homemade stock

•

1 green bell pepper, chopped

•

2 ribs celery, chopped

•

2 onions, chopped

•

1 bay leaf

•

2 teaspoons salt

•

1/4 teaspoon cayenne pepper

•

1/2 teaspoon fresh-ground black pepper

•

1/2 teaspoon dried thyme

•

1 1/2 pounds medium shrimp, shelled

•

2 scallions including green tops, chopped

•

Boiled or steamed rice, for serving

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes