Shrimp Etouffee

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green bell pepper, chopped
• 2 garlic cloves, minced
• 2 cups uncooked peeled shrimp
• 1 1/2 cups shrimp stock
• 1/2 cup green onion, minced
• 2 tablespoons fresh parsley, minced
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon ground red pepper (or more to taste)
• lemon juice (optional)
• rice, freshly cooked
• 3 -4 cups water
• 2 cups shrimp shells
• 1 stalk celery, cut into 4 pieces
• 1 onion, unpeeled and halved

Recipe

• 1 etouffee:.
• 2 melt butter in large saucepan over medium-low heat.
• 3 add flour and stir constantly until roux is medium-brown, about 15-20 minutes.
• 4 add chopped onion,celery,green pepper and garlic and cook,stirring frequently, until tender, about 15 minutes.
• 5 stir in shrimp and stock and let simmer until shrimp just turn pink.
• 6 add next 6 ingredients and simmer 3 minutes longer.
• 7 remove from heat and let stand 20 minutes.
• 8 taste and adjust seasonings, adding lemon juice if dersred.
• 9 reheat and serve over rice.
• 10 stock:.
• 11 combine water and shrimp peelings in saucepan and bring to a boil.
• 12 add onion skins,onion, celery stalk and vegetable trimmins and continue boiling 20-30 minutes.
• 13 strain through fine sieve.