Shrimp Étouffée

theforkedspoon.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

subheading: For the Homemade Shrimp Stock (optional):

Shells from at least 2 pounds of shrimp

1 medium onion - roughly chopped

1 green bell pepper - roughly chopped (seeds are ok)

2 stalks celery - roughly chopped

3 cloves garlic - peeled and smashed

5 large bay leaves

8 cups water

subheading: For the Shrimp Etouffee:

2 pounds shrimp - (see notes)

5 tablespoon butter - (or vegetable oil, olive oil, bacon drippings, or lard)

5 tablespoon all-purpose flour

1 medium onion - finely chopped

1 green bell pepper - seeded and diced

2 stalks celery - finely chopped

3 garlic cloves - minced

3 cups homemade shrimp stock (or store-bought clam juice or fish stock) - plus more as needed

2 teaspoon Cajun seasoning - (may substitute with Creole seasoning)

2 teaspoon sweet paprika

salt and pepper - to taste

Chopped green onions - to garnish

Cooked white rice - for serving

Note: Ingredients may have been altered from the original.

Directions at theforkedspoon.com

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