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April 20, 2019
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Shrimp Etouffée
Updated On: Dec 26, 2018

 

3 Tbs. peanut oil                                                         1 tsp. whole basil leaves, chopped

3 Tbs. flour                                                                   1 tsp. whole thyme leaves, chopped

1 yellow onion, peeled and chopped                                   1 Tbs. plus 1 tsp. Tabasco

1/2 green sweet bell pepper, seeded and chopped             1/4 tsp. freshly ground black pepper

3 ribs celery, chopped                                                           1 tsp. salt

3 cloves garlic, peeled and crushed                                    4 green onions, chopped

3 Tbs. tomato paste                                                    1 1/2 lbs. uncooked shrimp, peeled

1 1/4 cups basic beef stock or canned beef broth        and deveined. (about 35 to 40

1 cup dry white wine                                                         count per pound)

2 bay leaves                                                                 1/4 cup chopped parsley, stems Cooked rice                                                                      removed

 

 

Heat a large Dutch oven and add the peanut oil and the flour.  Toast this to a light “peanut-butter- colored roux.  This should take about 15 to 20 minutes over medium heat.  Be very careful not to let this burn.  Stir constantly.

 

Add the yellow onion, green bell pepper, celery, and garlic.  Sauté for about 10 minutes or until all the vegetables are tender but not over done.  Stir in the tomato paste, followed by the beef stock and wine.  Stir constantly until this mixture thickens.  Add all the remaining ingredients except the shrimp, parsley and cooked rice.   Simmer covered over low heat for about 45 minutes, stirring occasionally.

 

Add the shrimp and parsley and simmer for another 20 minutes uncovered.  You might have to raise the heat a bit.  Do not let the pot boil, only simmer.  Boiling will make the shrimp tough.

 

Serve over the cooked rice.

 

Serves 4 to 6

Recipe by Retired Captain Vince Tanner BFD


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