Shrimp Etoufee
Ingredients
| 1 lb of large shrimp, cleaned and deveined | ||
| 1 medium onion, minced | ||
| 2 scallions, minced | ||
| 4 cloves garlic, minced | ||
| 1/4 cup celery, chopped | ||
| 1/2 cup butter | ||
| 2 tbs flour | ||
| 2 and 1/2 cups water or shrimp stock. | ||
| 1 and 1/4 cups of tomato puree | ||
| 2 bay leaves | ||
| 1 tbs Worcestershire sauce | ||
| 4 drops of Tabasco sauce | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/2 tsp sugar | ||
| 1 tsp thyme |
This is classic New Orleans dish. Etoufee means to smother. This dish is flavored with onions, garlic, tomatoes and thyme.
- Saute the green onions, garlic, celery and onions in butter until tender.
- Add the flour and cook and stir till lightly browned.
- Add all of the other ingredients except for the shrimp.
- Simmer uncovered, stirring occasionally. About 20 minutes.
- Add the shrimp and cook for 5 minutes more or until shrimp are pink.
- Serve over rice.
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