Shrimp Etouffee Recipe

Shrimp Etouffee Recipe

Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
onions, raw
spices, thyme, dried
salt, table
spices, pepper, red or cayenne
spices, pepper, black
celery, raw
peppers, sweet, green, raw
crustaceans, shrimp, raw (not previously frozen)

Directions:
In a small saucepan, heat 2 Tbsp.
of the butter till warm.
Stir in flour.
Cook, whisking the mix with a wire whisk till the roux turns golden.
Remove from heat and stir to cold slightly.
Gradually stir in chicken broth.
Set aside.
In a c., combine onion pwdr, thyme, salt and grnd red and black pepper.
Set aside.
In a large skillet, heat remaining 2 Tbsp.
butter till warm.
Add in celery and red bell peppers and cook, stirring occasionally till crisp tender, about 5 min.
Add in shrimp and cook till shrimp turns pink, about 2 min.
Sprinkle with reserved seasoning mix, stirring to coat.
Add in reserved broth mix and cook till sauce thickens, about 3 min.
Serve over steamed rice.
Serves 4.