Shrimp Etouffee Recipe

Yield: 4 servings

INGREDIENTS

Salad:

1 1/2 C
Freeze Dried Shrimp, reconstituted
1/4 C
Freeze Dried Chopped Onions, reconstituted
1/4 C
Freeze Dried Green or Red (or mixed) Bell Pepper Dices, reconstituted
1/4 C
Freeze Dried Celery, reconstituted
2/3 C
Freeze Dried Tomatoes
2 tsp
olive or canola oil
2 Tbs + 1 tps
White flour
2 C
Vegetarian Chicken-flavored broth
1 tsp
Minced Garlic
3/4 tsp
Thyme

PREPARATION

  1. Make a roux of the oil and flour in a heavy, medium-sized saucepan. Cook over low heat, stirring often with a wooden spoon, until the paste is the color of peanut butter. Do not scorch.
  2. Add onions, bell pepper, celery, thyme, and garlic, and cook for about 7 minutes, stirring often. (It will be thick.) If the mixture seems about ready to scorch, add a little of the chicken-flavored broth and keep stirring. Add the “heat” of your choice.
  3. Add the remainder of the broth and cook, stirring often, until it has thickened. Add tomatoes and shrimp and heat through. Taste for seasoning; add more if you like.
  4. Serve over hot, cooked rice.
  5. Garnish with green onions (optional)
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Additional Info
Shrimp Etouffée Recipe