Shrimp Etouffee
Shrimp and vegetables are lightly simmered in a roux-enriched sauce with bold Cajun spices and served over rice!
Foto: Spend With PenniesBahan-bahan
- 1 ½ pounds medium shrimp (peeled and deveined)
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion (chopped)
- ½ g reen bell pepper (chopped)
- 2 ribs celery (chopped)
- ¼ teaspoon dried thyme leaves
- 4 cloves garlic (minced)
- 3 cups shrimp stock (or chicken broth)
- 2 cups diced fresh tomatoes
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- salt and black pepper (to taste)
- ¼ cup sliced green onion
- ¼ cup chopped fresh parsley
- ½ lemon (juiced)
Langkah-langkah
Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
Serve over rice.
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