Recipe for SHRIMP ETOUFFEE - Martinsville Bulletin

SHRIMP ETOUFFEE
Entrees
Contributed by: Shar Peitz
Ingredients: 2 pounds peeled raw shrimp Creole or Cajun seasoning to taste 4 TBS unsalted butter 1â�„2 cup onion, finely chopped 1â�„4 cup celery, finely chopped 1â�„4 cup bell pepper, finely chopped 1â�„4 cup flour 3â�„4 cup fresh tomatoes, diced 11â�„2 cups shrimp stock (see below) 2 TBS minced garlic fresh thyme 2 tsp. Worcestershire sauce 1 tsp. hot sauce 1â�„2 cup green onions, thinly sliced 3 TBS minced parsley 3 TBS unsalted butter salt and pepper to taste Steamed rice for serving Shrimp Stock Shells and tails of 2 pounds of shrimp 1â�„2 cup onion, chopped 1â�„4 cup celery, chopped 2 garlic cloves 1 lemon, sliced thinly 2 bay leaves fresh thyme 1 tsp. black peppercorns
Season shrimp with seasoning. Melt the butter in a large cast iron skillet and add the onions, bell pepper and celery. Saute until they are translucent. Whisk in the flour to make a â€œblondeâ€� roux, stirring constantly, about 3-5 minutes. Stir in 1-3 TBS Creole seasoning, to taste. Add a small amount of shrimp stock, and stir well to form a paste. Add remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. The end result should be the consistency of gravy. Add the tomatoes, garlic, thyme, Worcestershire, hot sauce, salt, pepper and cayenne. Simmer for 20-30 minutes. Add shrimp, green onions and parsley, simmering 10 minutes more or until the shrimp are cooked. Stir in butter and adjust the seasonings to taste. Serve over rice. Shrimp Stock Place all ingredients in a 2 quart saucepan. Cover everything with cold water, about 6-8 cups. Bring to a simmer. Let simmer for 45 minutes to 1 hour. Strain.
(This recipe was contributed as part of a "Cook of the Week" feature.)