THE COOK SHOP SHRIMP ETOUFFEE
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Shrimp Étouffée is a Louisiana classic, made famous by the restaurants of New Orleans. Here is my family’s take on it. It’s not made with a roux, but neither is our okra gumbo. They both taste delicious! Please try it and let me know what you think.
THE COOK SHOP CREOLE SHRIMP ETOUFFEE
Ingredients
• 1 1/2 lbs shrimp- peeled and deveined
• 1/2 green bell pepper chopped
• 1 medium onion chopped
• 2 celery stalks chopped
• 2 cloves garlic chopped
• 2-1/2 cups seafood stock
• 15 ounces diced tomato canned or fresh, with juices
• 3 tbs The Cook Shop Creole Seasoning Blend
• 1 tbs Worcestershire (optional - I love it)
• 1 tbs hot sauce
• Salt and pepper to taste
• 2 cups cooked white rice
• Fresh chopped parsley to garnish
Instructions
1. Heat large pan to medium heat, then add oil.
2. Add the bell pepper, onion and celery. Gently
stir while cooking ingredients down until
softened. (3 minutes)
3. Add chopped tomatoes and garlic and continue to stir. (1minute)
4. Add the stock, along with The Cook Shop Creole Seasoning Blend, Worcestershire sauce, hot
sauce, and salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer at least 30 minutes.
6. While the sauce is simmering, lightly season the shrimp with The Cook Shop Creole Seasoning
Blend and lightly salt and pepper. Add shrimp to simmering sauce and let cook 3 minutes or
until pink in color.
Spoon the etouffe over white rice, garnish and serve.