I haven’t made shrimp etouffee for awhile so I decided to give it a go. I used Emeril Lagasse’s recipe from Food Network here.
I sweated a bowl of trinity: onion, celery, green pepper.
I cleaned the shrimp and boiled the head and shells. Using the shrimp broth really strengthens the flavor---definitely worth the small amount of effort.
In go the shrimp and garlic.
I browned some flour, then added the shrimp broth. I also added some paprika for color---that is what I had. I let everything cook and thicken for a couple of minutes.
A wonderful dinner and another serving for later.
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