A flavorful Shrimp Etouffee recipe made with shrimp shells, butter, celery, bell peppers, onion, and a rich roux. The dish is served over rice and garnished with green onion.
1: In a deep skillet, heat the 1/4 cup of oil and sauté the shells on medium heat for about 10 minutes. Cover with water and bring to a boil. Lower the heat and simmer for about an hour.
2: In another pot on medium heat, melt the butter and sauté the onion, peppers, and celery on medium-low heat for at least 25 minutes. Stir often so they don’t burn.
3: Add in the garlic and sauté for another 3 minutes. Remove.
4: Pour in the flour and vegetable oil, combine well, and cook on medium-low heat for 20-30 minutes, or until you get a caramel colored roux.
5: Strain the shells from the stock. Add the cooked veggies, along with the shrimp to the roux. Pour in the stock (while it's hot) - about 1 cup at a time. Adjust this depending on how thick you want the gravy - about 4 1/2 cups altogether.
6: Simmer until slightly thickened and serve over rice with green onion.
