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Thursday, May 21, 2015

Shrimp Etouffee

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 1/2 cups chicken stock
  • 1 bell pepper, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 1/2 lbs medium shrimp, shelled
  • 2 scallions, chopped
  • 2 cups steamed rice

Recipe

  • 1 in a large frying pan, heat the oil over medium-high heat until almost smoking. add the flour and whisk until it's the color of peanut butter, about 3 minutes. whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
  • 2 stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
  • 3 add the shrimp and the scallions and simmer until the shrimp are just done, about 3 minutes. serve the etouffee over rice.

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