24
Jul
10

Recipe of the Week

Shrimp Etouffee

4 tbl butter

1 cup onion, chopped

1 cup bell pepper, chopped

1/2 cup celery, chopped

4 cloves garlic, finely minced

1/4 cup all-purpose flour

3 tsp Cajun Seasoning

1/4 tsp dried thyme

16 oz chicken, fish or vegetable stock

1 cup chopped tomato

1/2 cup green onions, chopped

1 lb medium-large shrimp

3 cups cooked long-grain white rice

Melt 3  tbl butter in Dutch oven over medium heat. Saute onion, bell pepper,  and celery in melted butter until soft, 6-7 minutes. Add garlic and continue cooking two minutes. Remove from heat and reserve vegetable mixture in bowl.  Melt remaining 3 tbl butter in Dutch oven. Stir in flour over medium low heat and continue cooking, stirring constantly, until mixture turns a rich amber color, about 7 minutes. Stir in Cajun seasoning, thyme and stock. Cook for 1 1/2 minutes. Stir in vegetable mixture and tomato. Simmer over low heat for 18 minutes, or until thick. Add green onions and shrimp. Cook five minutes or until shrimp are cooked through, stirring often.  Serve over hot cooked rice.

Serves 4

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