cheffonade

shrimp etouffee

by Brent Lewis

time: 1 hr

Cajun

ingredients

  • 2 tbsp olive oil
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 green bell pepper, chopped
  • 1 stalk celery, diced
  • cherry tomatoes, halved
  • 2 cups vegetable stock
  • 1 lb shrimp
  • pinch Cajun seasoning
  • dash hot sauce
  • white rice, cooked
  • fresh parsley, optional, chopped

instructions

  1. Step 1 Heat large pot over medium heat. Pat shrimp dry in a large bowl with paper towels. Toss with 1-2 tbsp olive oil, salt, and Cajun seasoning.
  2. Step 2 Cook shrimp in batches, so that there is no overlap between shrimp while cooking. Cook 3-4 minutes, turning once. When cooked through, transfer to medium bowl.
  3. Step 3 Lower heat slightly and add butter. When butter is melted, add vegetables and season with salt. Saute for a few minutes. Add flour, stirring to make a roux until desired color.
  4. Step 4 Add cherry tomatoes and vegetable stock. Stir to combine and let simmer for 10-15 minutes.
  5. Step 5 Return shrimp to pot and briefly allow to reheat. Add dash of hot sauce and freshly cracked black pepper.
  6. Step 6 Ladle shrimp etouffee into bowl, then add heaping scoop of cooked white rice into middle. Garnish with fresh parsley and serve.