Easy Shrimp Étouffée
By: Sheri Wetherell
Published: Thursday, September 15, 2011 - 4:40pm

Ingredients




1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup yellow onions, chopped
1/2 cup celery, chopped
1/2 cup green bell peppers, chopped
1/4 cup green onions, chopped
1 tablespoon garlic, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups chicken stock
1 pound shrimp
2 teaspoons fresh lemon juice
3 tablespoons fresh parsley leaves, chopped , plus more for garnish
Cooked long grain white rice, as accompaniment

Preparation

1 In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes. 2 Add the sherry and cook for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice and shrimp and cook until shrimp are no longer translucent (about 2 minutes depending on size). 3 Stir in the parsley and remove from the heat. 4 Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

Comments:
PAT HUGHES

sounds good
emilie

Corn & sherry in etouffee??  Methinks you are confusing etouffee with turtle soup or shrimp & corn soup.  And if you buy head-on shrimp, you can make a stock from the shells & heads, avoiding the chicken stock (although it's an acceptable substitute.).  Other than the sherry & corn, this recipe is accurate.  I like to add hot sauce for piquancy rather than lemon juice and cayenne for a little heat.  Also some thyme.  Add the shrimp at the end and cook just until they're done.  Five minutes at a simmer will probably give you rubbery, over-cooked shrimp.
Kimmy Davis

This recipe filled me & my family up without being too heavy. I don't care if this dish is considered true étouffée or not - I made it exactly to the recipe & it was AMAZING!