February 19, 2010

Shrimp Etouffee

Since I'm a lifelong Southern girl, it's kind of a shame that this is the first time I've cooked Shrimp Etouffee.  I wanted to make something with shrimp other than my usual stew or pasta, so  I decided to try out etouffee.  It was a bit too spicy for us, but my two year old ate three bowls, minus the shrimp of course, so it has the picky eater's stamp of approval.

Not such a lovely presentation in the pot, right?  But it looks(and tastes great!) over rice!

Shrimp Etouffee

1/2 cup oil
3/4 cup all purpose flour
1/2 cup finely diced onion
1/2 cup finely diced green pepper
3 tbs minced garlic
1 tsp Cajun seasoning(I use Zatarain's)
1 tsp black pepper
salt to taste
a splash or 2 of Tobasco sauce(omit if you don't like spice)
1 cup seafood stock, clam juice, or water
1 can mild Rotel
1 lb. peeled and deveined shrimp
parsley for garnish

rice(I used brown rice)

Make a roux with the oil and flour.  Add more flour if it's too thin.  Cook over medium-low to medium heat, stirring constantly, until roux becomes caramel colored, about 20-30 minutes.  Turn heat to low. Add onion, pepper, and garlic.  Cook for 5 minutes, or until onions become transparent and soft.  Add Cajun seasoning, pepper, and salt to taste.

Add seafood stock, clam juice or water along with Rotel slowly, stirring to incorporate.  Add more water as necessary.  Bring to a boil, then simmer on low for 15-20 minutes, stirring occasionally to prevent sticking.  Add shrimp and allow them to cook until pink, about 5 minutes.  Serve over rice.

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