otterlyslick
Culinary Explorer
I recently tried this Shrimp Étouffée recipe, and it was a hit at dinner! The rich flavors and the perfect blend of spices make it a comforting and satisfying meal. Here’s how you can make it too:
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1/4 cup butter
- 1/4 cup flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can diced tomatoes
- 2 tsp Cajun seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- Cooked white rice
- Chopped green onions for garnish
Instructions:
- Make the Roux: In a large skillet, melt the butter over medium heat. Add the flour and stir constantly until it turns a light brown color, about 10 minutes.
- Cook the Veggies: Add the onion, bell pepper, and celery to the roux. Cook until they soften, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Add Liquids and Spices: Pour in the chicken broth and diced tomatoes. Add the Cajun seasoning, paprika, salt, and pepper. Stir well and let it simmer for about 20 minutes.
- Cook the Shrimp: Add the shrimp to the skillet and cook until they turn pink and opaque, about 5 minutes.
- Serve: Spoon the étouffée over a bed of cooked white rice. Garnish with chopped green onions.
This looks like such a rich, flavorful dish. I’m excited to dive into this and see if I can make it as amazing as it sounds—fingers crossed I don’t end up with a spicy kitchen disaster 
