• Cajun Shrimp Étouffée

    Ingredients:

    1 pound shrimp, peeled and deveined
    2 tablespoons Creole seasoning
    3 tablespoons unsalted butter
    1 large onion, finely chopped
    1 green bell pepper, finely chopped
    3 stalks celery, finely chopped
    4 cloves garlic, minced
    1/4 cup all-purpose flour
    3 cups shrimp stock or chicken stock
    1 teaspoon Worcestershire sauce
    1/2 teaspoon hot sauce
    Salt and pepper to taste
    1/2 cup green onions, chopped
    2 tablespoons fresh parsley, chopped
    Directions:

    Season the shrimp with 1 tablespoon of Creole seasoning.
    In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.
    Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.
    Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.
    Reduce heat to low and simmer for 15 minutes.
    Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.
    Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
    Kcal: 350 kcal | Servings: 4 servings

    #cajunfood #shrimpetouffee #creole
    Cajun Shrimp Étouffée Ingredients: 1 pound shrimp, peeled and deveined 2 tablespoons Creole seasoning 3 tablespoons unsalted butter 1 large onion, finely chopped 1 green bell pepper, finely chopped 3 stalks celery, finely chopped 4 cloves garlic, minced 1/4 cup all-purpose flour 3 cups shrimp stock or chicken stock 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce Salt and pepper to taste 1/2 cup green onions, chopped 2 tablespoons fresh parsley, chopped Directions: Season the shrimp with 1 tablespoon of Creole seasoning. In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes. Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux. Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through. Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 4 servings #cajunfood #shrimpetouffee #creole
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