Butter & Beats Recipe: Crab Beignets

Crab Beignets

Crab Beignets

 

Butter & Beats Recipe: Shrimp Etouffee

Prep Time: 3 hours, 30 minutes

Cook Time: 2 hours

Ingredients

  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chopped scallions
  • 1 chopped green bell peppers
  • 2 tablespoons minced garlic
  • 14.5 oz can diced tomatoes
  • 2 teaspoons salt
  • 2 tablespoons Tony Chachere's Original Creole Seasoning
  • 1 quart shrimp stock
  • 3 pounds large shrimp, peeled and deveined
  • Cooked white rice, according to package instructions

Instructions

  1. Melt the butter in a large Dutch oven set over medium heat.
  2. Add the flour, stirring continuously to make a roux.
  3. Stir the roux over medium heat. You want it to look like peanut butter, approx. 10 minutes. Do not turn your back on this process.
  4. Add the onions, bell peppers, and garlic to the roux, and cook, stirring often, for another 10 minutes. Add the tomatoes to the pot.
  5. Cook the tomatoes for 5 minutes and then whisk in the shrimp stock.
  6. Once the flour is completely cooked out reduce to a simmer.
  7. Cook the etouffee, stirring occasionally, for 60 minutes minutes.
  8. Toss the shrimp with the creole seasoning.
  9. Cook the shrimp in the etouffee for 10 - 15 minutes, or until they are cooked through.
  10. Serve and enjoy!
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