Easy Shrimp Etouffee

• Seafood

  • 2 lbs Shrimp, raw
  • 1 Shrimp stock
  • 1 1/2 cups Shrimp stock

• Produce

  • 2 stalks Celery
  • 1/4 cup Celery
  • 2 tbsp Garlic
  • 1 Lemon
  • 1/2 Onion
  • 1/2 cup Onion
  • 1/4 cup Red bell pepper
  • 1/2 tsp Thyme, dried
  • 3/4 cup Tomatoes, canned

• Condiments

  • 1 tsp Hot sauce
  • 2 tsp Worcestershire sauce

• Pasta & Grains

  • 1 Rice or quinoa, Cooked

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 2 tbsp Creole or cajun seasoning
  • 1/4 cup Flour

• Dairy

  • 7 tbsp Butter

• Other

  • Shells and tails from 2 lbs of shrimp

Found on growingupgabel.com

Ingredients

• Shrimp Stock
• Shells and tails from 2 lbs of shrimp
• 1 lemon, sliced
• 1/2 an onion, skinned
• 2 stalks celery
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• For the Etouffee:
• 2 lbs raw shrimp, peeled and cleaned
• 2 Tablespoons creole or cajun seasoning, divided
• 7 Tablespoons butter, divided
• 1/2 cup roughly chopped onion
• 1/4 cup roughly chopped celery
• 1/4 cup roughly chopped red bell pepper
• 1/4 cup flour
• 1 1/2 - 2 cups shrimp stock (or chicken stock)
• 3/4 cup canned diced tomatoes
• 2 Tablespoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• Cooked rice or quinoa (I cooked quinoa in shrimp stock for more flavor)
• Shrimp Stock
• Shells and tails from 2 lbs of shrimp
• 1 lemon, sliced
• 1/2 an onion, skinned
• 2 stalks celery
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• For the Etouffee:
• 2 lbs raw shrimp, peeled and cleaned
• 2 Tablespoons creole or cajun seasoning, divided
• 7 Tablespoons butter, divided
• 1/2 cup roughly chopped onion
• 1/4 cup roughly chopped celery
• 1/4 cup roughly chopped red bell pepper
• 1/4 cup flour
• 1 1/2 - 2 cups shrimp stock (or chicken stock)
• 3/4 cup canned diced tomatoes
• 2 Tablespoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• Cooked rice or quinoa (I cooked quinoa in shrimp stock for more flavor)

Directions

• For the stock:
• Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.
• Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.
• In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.
• Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.
• Slowly pour in 1/4 cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.
• Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.
• Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.
• For the stock:
• Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.
• Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.
• In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.
• Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.
• Slowly pour in 1/4 cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.
• Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.
• Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.