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Fast and Easy Shrimp Étouffee Recipe

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    Source: www.yumsugar.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B1, B3, C, D, P
    MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup unsalted butter

    2. 2 medium onions, chopped

    3. 1 cup celery, chopped

    4. 1 cup green onions, chopped

    5. 2 cloves garlic, minced

    6. 1/2 cup flour

    7. 3-1/2 cups water

    8. 2 (14 1/2-ounce) cans diced tomatoes, undrained

    9. 2 tablespoons lemon juice

    10. 1 teaspoon salt

    11. 2 bay leaves

    12. 1/4 teaspoon dried thyme leaves

    13. 2 pounds medium shrimp, peeled and deveined

    14. 1 teaspoon hot pepper sauce, such as Tabasco

    15. Hot cooked rice, for serving

    Instructions Jump to Ingredients ↑

    1. Couldn't make it to Mardi Gras this year? If you're lamenting the fact that today's Fat Tuesday and the French Quarter's a plane ride away, then do what I like to do. Bring the purple, green, and gold to your kitchen instead with a comforting platter of saucy shrimp étouffée .

    2. Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender.

    3. Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil.

    4. Reduce heat, cover, and simmer 30 minutes, stirring occasionally.

    5. Stir in shrimp and hot sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.

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