Shrimp Etouffee

17 ingredients
1 steps

Ingredients

  • 1/2 teaspoon vegetable oil
  • 1 1/2 pounds large shrimp, shelled and deveined, shells reserved
  • 1 1/4 cups white wine
  • 2 cups water
  • 3 cloves garlic, peeled and minced
  • 1 medium-size onion, peeled and chopped
  • 1 green and 1 red bell pepper, stemmed, cored and diced
  • 2 ribs celery, diced
  • 2 teaspoons unsalted butter
  • 1 teaspoon all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water

Directions

  1. 1
    {"0":"1.","1":"Heat the oil in a medium-size saucepan over medium heat. Add the shrimp shells and cook, stirring often, for 5 minutes. Add the wine and the water, increase the heat and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain.","2":"2.","3":"Heat 1\/4 cup of shrimp broth in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until soft, about 15 minutes.","4":"3.","5":"Meanwhile melt the butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the remaining shrimp broth.","6":"4.","7":"Stir the thyme, oregano, cayenne and bay leaf into the vegetable mixture and cook for 5 minutes. Stir in the broth mixture, bring to a simmer and cook for 5 minutes. Add the shrimp, salt and pepper and cook until just cooked through, about 3 minutes. Stir in the cornstarch mixture and cook for 2 minutes. Adjust the salt and pepper to taste, remove the bay leaf and serve over white rice.","9":"YIELD","10":"Four servings"}

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