shrimp etouffee

Name: shrimp etouffee
Total time: 1 h
Cuisine: 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)

by Brent Lewis ·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 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 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 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 Add cherry tomatoes and vegetable stock. Stir to combine and let simmer for 10-15 minutes.
5 Return shrimp to pot and briefly allow to reheat. Add dash of hot sauce and freshly cracked black pepper.
6 Ladle shrimp etouffee into bowl, then add heaping scoop of cooked white rice into middle. Garnish with fresh parsley and serve.