This was created partially from a crawfish etouffee recipe I found on recipesource, with some additions and ad libbed spices. It would work well as a vegetarian dish with a dense vegetable to replace the shrimp.
Modified Shrimp Etouffee
1/2 c Butter or margarine
6 tb Flour,all-purpose
1 1/2 c Minced onions
1/2 c Chopped green onion
1/2 c Chopped celery
1 Chopped green bell pepper
3 Cloves garlic,minced
1 ts Tomato paste
2 c Chicken stock
1 c Chopped tomatoes
1 lb shrimp, deveined and shelled
1/4 c Chopped parsley
1+ ts Salt
1+ ts Black pepper
2+ ts Crushed red pepper
1+ ts Garlic salt
6+ ds Tabasco/Louisiana hot sauce
Hot cooked rice
1. Melt butter in large saucepan over low heat; remove from heat and stir in flour until smooth.
2. Use medium heat and cook, stirring, for about 10 minutes, until roux is dark brown.
3. Stir in chopped white and green onions, celery, bell pepper and garlic; cook about 10 minutes.
4. Add tomato paste to stock; stir into onion mixture.
5. Add tomatoes, shrimp, parsley and seasonings (to taste); cover and simmer 20 minutes.
6. Serve over hot rice.
Modified Shrimp Etouffee
1/2 c Butter or margarine
6 tb Flour,all-purpose
1 1/2 c Minced onions
1/2 c Chopped green onion
1/2 c Chopped celery
1 Chopped green bell pepper
3 Cloves garlic,minced
1 ts Tomato paste
2 c Chicken stock
1 c Chopped tomatoes
1 lb shrimp, deveined and shelled
1/4 c Chopped parsley
1+ ts Salt
1+ ts Black pepper
2+ ts Crushed red pepper
1+ ts Garlic salt
6+ ds Tabasco/Louisiana hot sauce
Hot cooked rice
1. Melt butter in large saucepan over low heat; remove from heat and stir in flour until smooth.
2. Use medium heat and cook, stirring, for about 10 minutes, until roux is dark brown.
3. Stir in chopped white and green onions, celery, bell pepper and garlic; cook about 10 minutes.
4. Add tomato paste to stock; stir into onion mixture.
5. Add tomatoes, shrimp, parsley and seasonings (to taste); cover and simmer 20 minutes.
6. Serve over hot rice.
