MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Rice
Yield: 4 servings

4 tb Unsalted butter
1 Yellow onion; fine chopped
2 Celery ribs; thin sliced
1/2 Bell pepper; fine chopped
4 cl Garlic; minced
3 tb A-P flour
2 tb Tomato paste
3/4 c Chicken or vegetable stock
1 tb Hot sauce; to taste
1 Dried bay leaf
2 ts Store-bought Creole
- seasoning *
Salt & black pepper
1 lb U-50 shrimp; peeled,
- deveined
1 Scallion; green parts
- chopped
White rice; to serve

* UDD recommends Tony Chachere's (green can) or
Louisiana Fish Fry (orange can)

In a large skillet, melt the butter over medium-high
heat. Add the onion, celery and bell pepper, and cook
until softened, about 7 minutes. Add the garlic and cook
until fragrant, 1 more minute.

Sprinkle the flour over the ingredients and stir
constantly until lightly toasted, about 5 minutes. Add
the tomato paste, and stir and cook for 1 more minute.

Pour in the stock and 3/4 cup water. Cook until the
liquid is reduced by half, about 3 minutes. Add the hot
sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
1/2 teaspoon pepper. Bring to a boil, and cook until the
mixture starts to thicken, about 2 minutes.

Stir in the shrimp and reduce the heat to medium. Simmer
until the shrimp is cooked through and opaque, about 5
minutes, turning each piece halfway through. Remove from
the heat. Taste and adjust seasoning. Sprinkle the
scallions on top. Serve warm over rice.

By: Vallery Lomas

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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