Ingredients
- 1/2 red bell pepper
- 1 small onion
- 1 celery rib
- 1 clove garlic, chopped
- 2 tbsp butter
- 1 tbsp flour
- 1/2 bottle clam juice
- 1 sprig thyme
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1 bay leaf
- 1/2 tsp smoked paprika
- 1/4 lb freshly caught shrimp, cleaned
- 1 scallion
- Fresh parsley, to taste
- Tabasco for serving
- White rice, for serving
Shrimp Étouffée
Meal: Dinner
Cuisine: American
Ingredient: Seafood
Season: Winter
Contributor: Anolon Culinary Team
Directions
4 SERVINGS
- Chop bell pepper, onion, and celery into equal sized pieces, approximately 1/2-inch each.
- Chop garlic.
- Melt butter in a nonstick skillet.
- Add flour to butter and whisk until it turns caramel in color.
- Slowly stir in clam juice and continue to whisk until thick.
- Stir in bell pepper, celery, onion, garlic, thyme, cayenne, salt, bay leaf & paprika.
- Bring to a simmer, cover and cook until tender, about 15 minutes.
- Add the shrimp and the scallions.
- Cook until shrimp is pink and cooked through, about 2 to 3 minutes.
- Serve with fresh parsley, rice, and Tabasco Sauce for extra heat.
Companion recipe to New Orleans Dinner Étouffée video
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