This shrimp Etoufee recipe embodies Argentine red shrimp with its sweet lobster like flavor. Etouffee can be found in both Creole and Cajun cuisine. Typically it is served with shellfish over rice. The rich full bodied flavors of this recipe make for a perfect meal.
2 pounds Argentine red shrimp raw peeled and deveined
1 14 oz cans of diced tomatoes
8 oz chicken broth
4 Tbsp olive oil
4 Tbsp all purpose flour
1 cup diced shallots
3 garlic cloves minced
1 cup diced onions
1/2 cup diced bell pepper
1/2 cup diced celery
1 tsp Cajun seasoning
1/4 tsp cayenne pepper
kosher salt & pepper to taste
1/4 tsp dried thyme
hot sauce to taste
sliced green onions for garnish
white rice for serving
Put the olive oil in a large sauce our soup pan on medium heat. Add the flour and stir for 10 - 20 minutes until the dark carmel. Be careful not to burn the flour. If necessary turn the temperature down.
Turn the temperature down to low and add the onions, bell peppers and celery. Cook for 5 minutes, add the garlic and cook for an additional 30 seconds. Add the chicken broth, diced tomatoes, Cajun seasoning, cayenne pepper, thyme, salt and pepper as well as hot sauce to taste and then simmer for 15 minutes.
Add the shrimp and cook for 2 - 3 minutes. Turn off the heat and add the butter stirring in throughly. Serve with with diced scallions, rice and additional hot sauce.
Serve with a nice loaf of fresh bread
Serve with a nice salad
© Todd Wendt 2016 All rights reserved