Shrimp Etouffee

Name: Shrimp Etouffee
Ingredients: 1 c. butter; 1 c. onion, chopped; 1/2 c. celery; 1 c. shallots, finely chopped; 3 cloves garlic, minced; 1 c. whole tomatoes; 2 c. fish stock (clam juice will work); 2 tsp. salt; 1 tsp. ground pepper; 1/4 tsp. cayenne pepper; 1 Tbsp. Worcestershire; 1 to 1 1/2 lb. shrimp, peeled, deveined and boiled; 2 c. rice, steamed

13 ingredients

8 steps

Ingredients

1 c. butter
1 c. onion, chopped
1/2 c. celery
1 c. shallots, finely chopped
3 cloves garlic, minced
1 c. whole tomatoes
2 c. fish stock (clam juice will work)
2 tsp. salt
1 tsp. ground pepper
1/4 tsp. cayenne pepper
1 Tbsp. Worcestershire
1 to 1 1/2 lb. shrimp, peeled, deveined and boiled
2 c. rice, steamed

Directions

1

In a large skillet or saucepan, saute the onion, celery and shallots until tender.
2

Add the garlic and cook one more minute. Stir in the flour and stir constantly until browned to make a roux.
3

Add tomatoes (and liquid if canned) and continue stirring until lightly browned.
4

If you are using fresh tomatoes, you may want to add a little water.
5

Blend in the fish stock and reduce to a simmer for 10 to 12 minutes.
6

Add salt, pepper, cayenne, Worcestershire and shrimp.
7

Cook slowly for 20 minutes, stirring occasionally.
8

Serve over rice.