Etouffee with shrimps

Category: Fish dishes
Kitchen: American
Etouffee with shrimps

Ingredients

butter 30 g
wheat flour 20 g
bell pepper green 1 PC.
celery stalk 1 PC.
garlic 3-4 tooth.
tomato juice (tomatoes, tomatoes in their own juice) 100 g
salt 1/2 tsp
Cayenne pepper 1/8 tsp
creole seasoning 1 tbsp. l.
fish broth (chicken, shrimp shell) 500 ml
peeled shrimp 300 BC
parsley leaves 2 tbsp. l.
chives 2 tbsp. l.

Cooking method

  • Etouffee with shrimpsMelt the butter in a frying pan. Add flour. Mix. Fry, stirring occasionally, until peanut butter color. We get ru.
    Etouffee with shrimpsCut onion, celery, pepper into small cubes. Garlic - finely.
    Etouffee with shrimpsAdd vegetables to the roux sauce. Average fire. Fry for 10 minutes, stirring occasionally.
    Etouffee with shrimpsFinely chop the tomatoes. I just smashed it with a blender. The result is a fruit drink. Pour into vegetables or add pieces. Let it boil and boil for a couple of minutes.
    Etouffee with shrimpsAdd salt, spices and CRAWLER mix ... Mix.
    Etouffee with shrimpsGradually, stirring, add the broth. Let it simmer and reduce heat to low.
    Etouffee with shrimpsStir occasionally and cook the sauce for 45 minutes. It should thicken and boil down by about half.
    Etouffee with shrimpsAdd shrimp. Mix. Cook for 5-7 minutes.
    Etouffee with shrimpsAdd parsley leaves at the end. Stir and turn off. Serve with rice, sprinkled with chives
    Etouffee with shrimps
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!
  • Etouffee with shrimpsCreole / cajun seasoning
    (ang-kay)

Note

The recipe was spied on a foreign blog.
This is delicious. Spicy, spicy. If you do not like spicy dishes, then the amount of Creole seasoning should be reduced. Recommend!

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