Nick's Picks: Shrimp Etouffee

03.13.13 | Nick Finlayson | Comments[0]

 

About 2 pounds Shrimp Peeled and de-veined
1 Stick of Butter
1/2 Cup of Flour
Salt
1/2 Yellow onion Diced
1 Green Pepper Diced
2-3 Garlic cloves minced
1 Can Diced Tomatoes (12 oz)
1 Tsp Cayenne Pepper
1 Tbsp Cajun Spice
1/2 Gallon Seafood or Shrimp Stock


In a large pot or Dutch oven, melt the butter. Add flour and whisk until smooth. Cook the roux for about 5 minutes over medium heat stirring often. Add peppers, onions and garlic. Continue to cook for another 2-3 minutes. Add salt taste, seasonings and tomatoes. Stir to combine. Add the stock and whisk thoroughly.
Simmer the sauce for about 90 minutes. Sauce shouldn't be too thick.
In a large skillet, cook the shrimp until pink on both sides. Ladle the sauce over the shrimp and let simmer for 2 minutes. Serve over brown rice with some peas if desired

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