Shrimp Etouffee | Recipe Cart

Name: Shrimp Etouffee | Recipe Cart
Ingredients: Shells from 2 pounds of shrimp; 1/2 large onion, chopped; top and bottom from 1 green pepper; 2 garlic cloves, chopped; 1 celery rib, chopped; 5 bay leaves; 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled); 1/4 cup vegetable oil or lard; Heaping 1/4 cup flour; 1 bell pepper, chopped; 1 to 2 jalapeno peppers, chopped; 1 large celery stalk, chopped; 4 garlic cloves, chopped; 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock; 1 Tbsp Cajun seasoning; 1/2 teaspoon celery seed; 1 Tbsp sweet paprika; Salt; 3 green onions, chopped; Hot sauce (Crystal or Tabasco) to taste

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Shrimp Etouffée with rich roux and shrimp stock; perfect Mardi Gras comfort food from Simply Recipes. Make it today!

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Ingredients

Shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery rib, chopped
5 bay leaves
2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil or lard
Heaping 1/4 cup flour
1 bell pepper, chopped
1 to 2 jalapeno peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 Tbsp Cajun seasoning
1/2 teaspoon celery seed
1 Tbsp sweet paprika
Salt
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste