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Shrimp Etouffee Recipe


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     Shrimp Etouffee

Category   Breakfast - Brunch
Sub Category   None
Servings   6-8
Preptime   30 min
  Sauvignon Blanc

1 stick of butter
1 Large yellow onion diced
4 celery ribs diced
1-1/2 cups of chopped curly parsley
6 cloves of garlic chopped
1 tsp poultry seasoning
dash of cayenne pepper
2 packs of Saz'on con achiote
4 chopped scallions , green and white parts
1/4 cup flour
4 Cups vegetable broth
2 lbs Jumbo shrimp
1 fresh lemon

Add butter to a large saucepan on medium heat. Saute' yellow onion and celery until fragrant, about 3min. Add all other ingredients besides the flour, lemon, broth and shrimp. Simmer for about 5 min. Sprinkle flour over mixture and stir until it starts to clump together,(sprinkle a little more if needed). Stir in broth and simmer for 3 min.
Add shrimp and cook until shrimp is done and broth has thickened , about 5 minutes. Squeeze juice of one lemon over etouffee. Salt and pepper to taste if needed. Enjoy!
Optional- Add lump crab meat with shrimp to kick it up a notch!
Serving Suggestions
Serve over basmati rice or Garlic grits.

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