Description
This delicious shrimp etoufee recipe is a classic that is a great comfort food option for Sunday night family meals!
Ingredients
- 1-½ pound Extra-large Shrimp (16-20 Count/pound), Peeled, Deveined, Tails On, Shells Reserved
- 3 Tablespoons Olive Oil, Divided
- 3 Tablespoons Unsalted Butter, Divided
- 2-½ cups Water
- ¼ cups Flour
- 1 cup Diced Onion
- 1 cup Diced Celery
- 1 cup Diced Bell Pepper
- 3 Tablespoons Minced Garlic
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Herbes De Provence
- ¾ cups Diced Tomatoes
- ½ cups Thinly Sliced Green Onion
- 3 Tablespoons Minced Italian Parsley
- Optional: Additional Sliced Green Onion For Garnish
- Cooked Rice, For Serving
- 1-½ pound Extra-large Shrimp (16-20 Count/pound), Peeled, Deveined, Tails On, Shells Reserved
- 3 Tablespoons Olive Oil, Divided
- 3 Tablespoons Unsalted Butter, Divided
- 2-½ cups Water
- ¼ cups Flour
- 1 cup Diced Onion
- 1 cup Diced Celery
- 1 cup Diced Bell Pepper
- 3 Tablespoons Minced Garlic
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Herbes De Provence
- ¾ cups Diced Tomatoes
- ½ cups Thinly Sliced Green Onion
- 3 Tablespoons Minced Italian Parsley
- Optional: Additional Sliced Green Onion For Garnish
- Cooked Rice, For Serving
Preparation
Finely chop 1/4 of your shrimp and set aside. Reserve the tails from the chopped shrimp.
Add 1 tablespoon each of the olive oil and butter to a medium pot and bring to medium-high heat. Add shrimp shells and the reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes. Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
Heat the remaining 2 tablespoons each of oil and butter in a large skillet over medium heat. Add flour and cook until light brown, about 3 minutes. Add onion, celery, bell pepper, garlic, Creole seasoning and herbs, and cook and stir until veggies have softened, about 6-8 minutes.
Add the shrimp stock that you prepared earlier and the tomatoes and cook and stir until sauce has thickened, about 6 minutes. Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes. Serve over rice!
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