Description
This shrimp étouffée is such a fantastic classic with creole spiced shrimp and the holy trinity of peppers, onion and celery in a silky, spicy sauce!
Ingredients
- FOR THE SHRIMP:
- 1-½ pound Large Shrimp, Peeled And Deveined, Tails Removed
- 1 Tablespoon Hot Sauce
- 1 Tablespoon Olive Oil
- 1 teaspoon Creole Seasoning
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Parsley
- FOR THE ÉTOUFFÉE:
- 3 Tablespoons Butter
- 3 Tablespoons Olive Oil
- ½ cups All-purpose Flour
- 2 whole Red Bell Peppers, Seeded And Diced Small
- 1 whole Onion, Diced Small
- 1 stalk Celery, Diced Small
- 3 whole Plum Tomatoes, Diced Small
- ¼ cups Red Wine
- 2-½ cups Seafood Stock Or Water
- 1 teaspoon Creole Season
- 1 teaspoon Garlic Powder
- 1 pinch Salt
- Fresh Parsley, For Serving
- Cooked Rice, For Serving
Preparation
Combine all of the ingredients for the shrimp in a zip top bag and thoroughly mush them all together to coat the shrimp. Let it sit in the refrigerator for 1 hour. In the meantime, you can gather and prep the rest of the ingredients.
When the hour is up, get out a Dutch oven or large, heavy-bottomed and deep skillet and heat over medium high heat. Add shrimp with marinade and cook until pink and opaque, about 5 minutes. Remove to a plate and start on the roux.
Add butter, oil and flour to the pan and whisk until it becomes a thick paste. Keep whisking until it becomes a deep golden color, then stir in peppers, onion, celery and tomatoes. Let them get coated in the paste.
Pour in wine and let it cook off for a couple of minutes while you keep stirring. Finally, pour in stock or water, creole seasoning, garlic powder and salt. Add shrimp and let mixture gently bubble together and thicken for 10 minutes.
To serve, scoop into bowls over a generous scoop of rice and sprinkle fresh parsley on top! Enjoy!
