Shrimp Etouffee

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Shrimp Etouffee

Ingredients:

4 TBS butter & flour

1 LB shrimp (shelled & deveined...keep shells!)

2 Cups chicken broth

1/2 Cup diced celery

1/2 Cup bell pepper

2 TSP minced garlic

1 TSP chopped thyme

1 Cup diced tomato (I use SW Premium canned tomatoes..Italian Recipe)

1 TBS creole seasoning (I also used a little Worcestershire sauce for taste)

2 TBS butter

2 TBS lemon juice

1/4 Cup green onion (sliced)

1/4 Cup parsley chopped


Directions:

1. Melt butter and flour in large pot to create a roux. Add a little chicken broth if needed, and let brown.  Cook for 10-20 minutes. Roux will be the consistency of a gravy.

2. In a separate pot bring shrimp shells and chicken broth to a boil. Reduce heat and simmer for 10 minutes. Remove shrimp shells from broth and dispose.

3. Add onion, celery, and peppers to roux. Cook for 8-10 minutes. Add garlic and thyme, cook for an additional minute.

4. Whisk in chicken broth. Add tomatoes, creole seasoning, Worcestershire sauce and let simmer for 20 minutes.

5. Add shrimp and cook for about 5 minutes...you DON'T want your shrimp to end up chewy!

6. Season the whole pot with hot sauce, salt and pepper to taste. You can take it easy on the hot sauce and let people use it in their individual servings if they don't want it too spicy.

7. Lastly, mix butter, lemon juice, green onion and parsley. Serve with rice.