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Shrimp Etouffée

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Level: Easy

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Description

The perfect Cajun dish, deep-flavored and comforting, just in time for Mardi Gras! (Or any other day of the year.)

Ingredients

  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 1 cup Celery, Diced
  • 1 cup Onions, Chopped
  • ½ cups Red Bell Peppers, Diced
  • 4 cloves Garlic
  • 1 teaspoon Thyme, Chopped
  • 2 cups Shrimp Stock
  • 1 cup Tomatoes, Diced
  • 1 Tablespoon Creole Seasoning
  • 1 Tablespoon Worcestershire Sauce
  • 1 pound Shrimp, Shelled
  • 1 teaspoon Hot Sauce, Or To Taste
  • 1 Tablespoon Green Onions, Chopped, To Serve
  • Cooked White Rice, To Serve

Preparation

1. Melt the butter in a large Dutch oven or cast iron skillet over medium-high heat, until browned. Stir in the flour and cook while stirring for about 1 or 2 minutes, until it has browned.

2. Add the celery, onions and peppers, lower to medium heat and cook for 8 to 10 minutes, until tender, stirring regularly.

3. Add the garlic and thyme and cook for 1 minute. Add the shrimp stock, tomatoes, creole seasoning and Worcestershire sauce. Simmer for 20 minutes, stirring now and then.

4. Add the shrimp and cook until cooked through, about 5 minutes. Season with hot sauce, salt and pepper to taste. Serve warm, sprinkled with chopped green onions over a plate of white rice.

Recipe from Closet Cooking.

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