Shrimp Etoufee

Shrimp Etoufee

A lent-friendly version of the Shrimp Etoufee recipe from A Cup of Zest (Michelle Ferrand)

Print Recipe
Shrimp Etoufee BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Seafood
Servings
servings
Ingredients
Course Seafood
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Shrimp Stock
  1. Peel and reserve shells from shrimp; leave tails attached.
  2. Finely chop approximately 1/4 of the shrimp. Remove and reserve the tails from chopped shrimp.
  3. Place 1 T oil and 1 T vegan butter into a medium-sized pot. Heat to medium-high.
  4. Place shrimp shells and reserved tails from chopped shrimp into the pot. Cook shells and tails until crisp (about 5 minutes). They should be browned and cooked until liquid is gone.
  5. Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
Shrimp Etoufee
  1. Place 2 T oil and 2 T vegan butter in a Dutch oven or large cast iron skillet. Heat over medium heat. Add flour and continue to cook until roux turns a light brown color (around 3 minutes).
  2. Place chopped onion, celery, bell pepper, garlic, seasonings, and herbs in the skillet. Cook and stir until softened (around 7 minutes).
  3. Add shrimp stock (prepared in steps 1-5) and diced tomatoes and stir. The sauce should thicken in about 6 minutes.
  4. Add the shrimp (both chopped and whole), green onions, and parsley. Cook and stir until shrimp is opaque (around 4 minutes).
Recipe Notes

Serve with rice or a slice of multi-grain bread!

Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply