Shrimp Etouffee With Roasted Corn

Ingredients

• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme, crumbled
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper or red pepper flakes
• 1/2 cup onion, small dice
• 1/2 cup bell pepper, small dice
• 1/2 cup celery, small dice
• 2 garlic clove, minced
• 1 ear of corn, roasted and kernels cut off of cob
• 3 roma tomato, seeded and diced
• 3 tablespoons flour
• 3 tablespoons canola oil
• 2 cups vegetable stock or chicken stock or fish stock
• 1 lb shrimp

Directions

1. 1

   Directions:.

2. 2

   Measure out all spices and set aside.

3. 3

   Chop, roast all veggies and set aside.

4. 4

   Using your favorite pan on medium high make the roux. When it starts to smoke a little cut back the heat and cook flour until a reddish brown.

5. 5

   Add the onion, bell pepper and celery and sauté for a few minutes until tender.

6. 6

   Add garlic and all spices. Sauté another minute.

7. 7

   Add stock of choice slowly until sauce is thick and bubbly. You may need to add a little more to make sure you don’t taste the flour.

8. 8

   Add the shrimp, tomatoes and roasted corn. Simmer until shrimp is cooked through, about 10 minutes.

9. 9

   Serve over a mold of rice.