Shrimp Etouffee

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Wheat flour

  Whole-grain

  4 tbsp or 30g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Onions

  Raw

  1 cup, sliced or 115g

• Celery

  Raw

  ½ cup chopped or 51g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Garlic

  Raw

  4 cloves, minced or 12g

• Thyme

  Fresh

  1 tsp or 0.8g

• Tomatoes

  Red, ripe, cooked, stewed

  14 oz or 397g

• Seasoning mix, dry, sazon, coriander & annatto

  3 tsp or 12g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Add the shrimp shells and scraps of onion and celery to a small sauce pot with a little olive oil to saute and cook for a few minutes
2. then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat and simmer for 20 minutes
3. Strain the solids from the broth and set aside.
4. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-15 minutes.
5. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
6. Add the garlic and thyme and cook for a minute.
7. Whisk in the broth
8. add the tomatoes and seasoning reduce heat and simmer for 20 minutes.
9. Season with hot sauce and sea salt to taste.
10. mix some of your seasoning (or paprika if you don't want heat) and chopped parsely with your towel dried shrimp
11. get a saute pan hot , add a little oil to the pan and add the shrimp
12. Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.
13. Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top
14. Garnish with parsley and green onions
15. (source: https://www.askchefdennis.com/shrimp-etouffee-recipe/)