I like the familiarity of a cajun/creole recipe. You see a lot of the same players - onion, bell pepper, celery, garlic, cayenne, etc. This is another one of those tasty and easy one-dish meals. I went with shrimp over crawfish because they're easier to use and easier to find (although working with crawfish is pretty fun).
While we're talking shrimp, it may be worth noting that you should buy them frozen. The ones behind the glass at the store are just thawed - not "fresh". Unless you're buying them at the docks where the boats come in, go with frozen. And from the USA.
This works great for two, so make yourself a drink and start cleaning out the fridge!
Shrimp Etoufee
1/4 c. all-purpose flour
1/4 c.(1/2 stick) butter
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
2 garlic cloves, finely chopped
1 c. chicken broth
1/2 lb. shrimp, peeled and deveined
1/2 t. cayenne
freshly chopped parsley
Start out by making a roux. Lightly brown the flour in a skillet over medium heat. Add the butter and whisk the mixture until it is well-blended and medium-brown in color. Follow this with the onion, celery, pepper, and garlic until they just begin to soften.
Pour in the chicken broth and reduce heat to simmer. Stir well and add the shrimp. Cooking them slowly in the liquid mixture will give you a more tender shrimp than if you had sauteed them in a skillet. You may have to add water here and there to keep the sauce at the desired consistency. When the shrimp are done, but still tender, season with cayenne and salt and pepper. Add a little Tabasco sauce if you want, just remember it has vinegar in it. Cayenne and lemon juice might work better.
Serve over rice and garnish with parsley.
This works great for two, so make yourself a drink and start cleaning out the fridge!
Shrimp Etoufee
1/4 c. all-purpose flour
1/4 c.(1/2 stick) butter
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
2 garlic cloves, finely chopped
1 c. chicken broth
1/2 lb. shrimp, peeled and deveined
1/2 t. cayenne
freshly chopped parsley
Start out by making a roux. Lightly brown the flour in a skillet over medium heat. Add the butter and whisk the mixture until it is well-blended and medium-brown in color. Follow this with the onion, celery, pepper, and garlic until they just begin to soften.
Pour in the chicken broth and reduce heat to simmer. Stir well and add the shrimp. Cooking them slowly in the liquid mixture will give you a more tender shrimp than if you had sauteed them in a skillet. You may have to add water here and there to keep the sauce at the desired consistency. When the shrimp are done, but still tender, season with cayenne and salt and pepper. Add a little Tabasco sauce if you want, just remember it has vinegar in it. Cayenne and lemon juice might work better.
Serve over rice and garnish with parsley.
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