Ingredients for Shrimp Etouffee
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Green Pepper
- Salt
- 2 cloves garlic, minced
- 1 cup water
- Creole Seasoning
- Bay Leaves
- Chopped Tomato
- White Wine
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme
- 1 pound peeled and deveined shrimp
- 2 scallions, chopped
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How to Make Shrimp Etouffee
- Melt 1/4 cup butter in a large pot over medium heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, until a light brown roux forms (about 8-10 minutes).
- Add 1 medium chopped onion, 1 green bell pepper chopped, and 2 stalks of celery chopped. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Sauté until vegetables are softened (about 5-7 minutes). Add 2 cloves minced garlic, 1 cup water, 1 teaspoon of your favorite creole seasoning, and lower heat to medium.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1/2 cup dry white wine, 1/4 cup chopped fresh parsley, and 1 tablespoon fresh thyme.
- Reduce heat to low, simmer uncovered, and stir occasionally until the sauce has thickened to your desired consistency (about 10-15 minutes).
- Gently stir in 1 pound of peeled and deveined shrimp. Cook for 3-4 minutes, or until the shrimp turn pink and opaque.
- Stir in 2 chopped scallions and remove from heat. Serve immediately over white rice with your favorite hot sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
25g
Fat
77g
Carbs
9g
