Shrimp Etouffee
Locale: Cajun
Source: Michael Reed
Ingredients
- 1/2 c butter
- 1/4 c all purpose flour
- 1 c green onions, thin sliced
- 1 c onion, chopped
- 1 green bell pepper, chopped
- 1/2 c celery, chopped
- 2 cloves garlic
- 1 bay leaf
- 1/4 tsp dried thyme
- 1/2 tsp dried basil
- 8 oz tomato sauce
- 1 c dry white wine
- 8 oz clam juice
- 1 tbs worcestershire sauce
- 1/2 tsp white pepper
- 1 tsp tabasco sauce
- 1 tbs lemon zest, grated
- 1 tbs lemon juice
- 1/4 c parsley, chopped
- 1.5 lbs shrimp, peeled and deveined
Steps
In large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft. Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4.5 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.
Notes
Recipe appeared on website of drummer Mike Reed
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