Shrimp Etouffeé Recipe #187449
This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!
by Chef Dine
1½ hours | 30 min prep
SERVES 6
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 cup thinly sliced green onion
- 1 cup chopped yellow onion
- 1/2 cup chopped bell pepper (red or yellow)
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1 bay leaf
- 1/4 teaspoon dry thyme leaves
- 1/2 teaspoon dry basil leaves
- 1 (8 ounce) can tomato sauce
- 1 cup dry white wine
- 1 (8 ounce) bottle clam juice
- 1/2 cup water
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon white pepper
- 1/4-3/4 teaspoon liquid hot pepper sauce
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1 1/2 lbs cooked shrimp
- 1/4 cup chopped fresh parsley
- 4-6 cups hot cooked rice
- Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
- Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
- Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
- Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
- Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
- Serve over hot cooked rice. Makes 6 servings.
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5 stars