Shrimp Etouffee

There are several recipes for this that I looked over.  It seems that there is a slight controversy over adding tomato bits.  I added a can so I hope the “no tomatoes, ever” crowd can forgive me.  All my shrimps are frozen and already cooked so no nice shrimp stock from the shells.  Chicken stock works fine.  I made a batch of creole seasoning from this recipe.I sweated down the trinity, added a can of tomatoes, stock, creole seasonings,  and then stirred in a roux (made separately) to thicken.  Pulled the tails off the thawed shrimp and added them to the stew right before service to warm them.  Might not be the best ever but it tasted fine.

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