Name: Shrimp Étouffée
Ingredients: 4 tbsp. unsalted butter; 1 yellow onion, finely chopped; 2 celery stalks, thinly sliced; ½ green bell pepper, finely chopped; 4 garlic cloves, minced; 3 tbsp. all-purpose flour; 2 tbsp. tomato paste; ¾ cup chicken or vegetable stock; 1 tbsp. hot sauce, or to taste; 1 dried bay leaf; 2 tsp. Creole seasoning; Kosher salt and black pepper, to taste; 1-pound shrimp, peeled and deveined; 1 scallion, green parts chopped; White rice, for serving

Shrimp Étouffée

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Ingredients

4 tbsp. unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
½ green bell pepper, finely chopped
4 garlic cloves, minced
3 tbsp. all-purpose flour
2 tbsp. tomato paste
¾ cup chicken or vegetable stock
1 tbsp. hot sauce, or to taste
1 dried bay leaf
2 tsp. Creole seasoning
Kosher salt and black pepper, to taste
1-pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

Instructions

In a large skillet, melt the butter over medium-high heat.
Add the onion, celery and bell pepper; cook until softened; about 7 minutes.
Add the garlic and cook until fragrant; 1 more minute.
Sprinkle the flour over the ingredients and stir constantly until lightly toasted; about 5 minutes.
Add the tomato paste, and stir; cook for 1 more minute.
Pour in the stock and 3/4 cup water.
Cook until the liquid is reduced by half; about 3 minutes.
Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper.
Bring to a boil, and cook until the mixture starts to thicken; about 2 minutes.
Stir in the shrimp and reduce the heat to medium.
Simmer until the shrimp is cooked through and opaque; about 5 minutes; turning each piece halfway through.
Remove from the heat; taste and adjust seasoning.
Sprinkle the scallions on top and serve, warm, over rice.

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