Shrimp Etouffée
Posted on October 27, 2007
1 stick butter, unsalted
2 medium onions, chopped
1 celery rib, finely chopped
3 garlic cloves, minced
1 1/2 teaspoons jalapeño pepper, minced
2 tablespoons all-purpose flour
1 14 ounce can Italian chopped tomatoes (juices reserved)
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch cayenne pepper
2 pounds medium shrimp, shelled and deveined
4 scallions, chopped
1/2 cup parsley, chopped
3 cups white rice, cooked
In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes.
Add garlic and jalapeño and cook for 2 minutes. Add flour and cook, stirring constantly, for 5 minutes.
Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes.
Add shrimp and stir until they curl and turn pink, 2-3 minutes. Stir in the scallions and parsley and serve over cooked rice.
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