Shrimp Étouffée

Name: Shrimp Étouffée
Yield: Serves 4 to 6
Ingredients: 9 tablespoons, unsalted butter, cut into 9 pieces; 2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved; 3 , onions, chopped; 3 , celery ribs, chopped; , Salt and pepper; 5 cups, water; 8 , garlic cloves (2 peeled and smashed, 6 minced); 1 tablespoon, peppercorns; 3 , bay leaves; 2 sprigs, fresh thyme, plus 1 teaspoon minced; 1/2 cup, all-purpose flour; 1 , green bell pepper, stemmed, seeded, and chopped; 1 teaspoon, smoked paprika; 1/4 teaspoon, cayenne pepper; 1 (14.5-ounce), can diced tomatoes; 3 , scallions, sliced thin; 2 teaspoons, Worcestershire sauce; Cooked, white rice; , Hot sauce; , Lemon wedges

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By Rebeccah Marsters

Appears in Cook's Country June/July 2014

Main Courses

Fish & Seafood

This bayou staple is all about a deep, complex roux, and fresh, sweet seafood.

SERVES4 to 6

TIME2½ hours

WHY THIS RECIPE WORKS

This bayou staple is all about a deep, complex roux, and fresh, sweet seafood. For a flavorful base, we make our own stock using shrimp shells and a handful of aromatics. Toasting the dry flour before adding the butter speeds up the roux wi...

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