Shrimp Etouffee
Ingredients:
- 2 Tbsp Slap Ya Mama Seasoning
- 4 tbsp unsalted butter
- 1/2 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup bell pepper, finely chopped
- 1/4 cup flour
- 3/4 cup diced tomatoes
- 1 1/2 cups shrimp stock
- 2 tbs minced garlic
- 1 bundle fresh thyme
- 2 tbsp worcestershire sauce
- 1 tsp Tabanero Hot Sauce
- 1/2 cup green onions, thinly sliced
- 3 tbsp minced Italian parsley
- 2 lbs shrimp, peeled and deveined
Instructions:
Season the shrimp with 1 Tbsp of the Slap Ya Mama Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Slap Ya Mama Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.Add the tomatoes, garlic, Thyme, Worcestershire, and Tabanero Hot Sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Slap Ya Mama Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.Add the tomatoes, garlic, Thyme, Worcestershire, and Tabanero Hot Sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
Serve over rice.
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