This is wonderful! This is my Pacific Northwest version of the famous New Orleans Etouffee. My husband gave this fantastic recipe a "10" rating.
Check out my
Shrimp Recipes for more great cooking ideas. Also check
Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.
Shrimp Etouffee Recipe
Yields: serves many
Prep time: 30 min
Cook time: 1 hr
1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly-sliced green onions
1 cup chopped
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
1 bay leaf
1/4 teaspoon dried
1/2 teaspoon dried
8 ounces tomato sauce
dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 tablespoon freshly-grated
1 tablespoon fresh-squeezed
1/4 cup chopped parsley
1 1/2 pounds fresh
shrimp, peeled and deveined (can also use frozen
Hot cooked rice
In a large pot over medium heat, melt butter; stir in flour and cook until bubbly.
Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.
Increase heat to high and add tomato sauce, wine, clam juice, water,
Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil.
Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups.
Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked.
Remove from heat and serve over hot cooked rice.