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Here is my quick and easy spin on Shrimp Etouffee, and if your family loves spicy food as much as mine, then they are going to love this.
Prep Time: 00:10
Cook Time: 00:30
1 lb raw shrimp, peeled and deveined
1/3 cup red onion, diced
1/3 cup yellow bell pepper, diced
1/3 cup celery, thinly sliced
1/3 cup poblano pepper, diced
1/3 cup roma tomatoes, diced
3 medium garlic gloves, diced
Creole Spice Blend
3 tbsp unsalted butter
3 - 1/2 tbsp all purpose flour (or as needed for desired thickness)
1 - 3/4 cups shrimp or chicken stock
salt to taste
3/4 tsp ground smoke paprika
1/2 tsp dried oregano
1/4 tsp freshly ground nutmeg
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp salt
1In a large skillet on medium heat melt the butter.
2Next add in the vegetables, and cook for 3-5 minutes until the vegetables are tender and translucent.
3Add in the Creole spice blend, and stir. Once all the vegetables are covered in the spice, let it cook for 1-2 minutes. This will help to bring the flavors out.
4Then add in the flour, and mix it thoroughly. Make sure that every vegetable has flour on it, and cook it for 2 minutes.
5Add in tomatoes and cook for another 5 minutes, or until tomatoes are tender.
6Pour in the stock, and whisk all the ingredients together. This will help disperse the flour and prevent clumps.
7Let the gravy cook and reduce for 5-7 minutes until it is at your desired thickness.
8Carefully layer in the shrimp, and carefully stir to make sure that every piece of shrimp is covered by sauce.
9Cook the shrimp in the gravy for another 5-7 minutes until shrimp starts to turn pink and curl.
10Salt to taste.
11Reduce heat to low, and let it sit for 3 minutes.
12Serve your Shrimp Etouffee over a bed of rice, with a sprinkle of green onions.
Give this recipe a try, and let me know how you and your family enjoyed it!
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