This past weekend, I was digging through my Emeril Lagasse cookbooks and found a perfect weeknight recipe to celebrate Fat Tuesday. I shopped and bought the ingredients so I could prepare it, and was excited. And then I was sick Monday and Tuesday, making a Fat Tuesday etouffee celebration out of the question. So here we are, post-Mardi Gras, with a Creole dish. Good thing I could eat this stuff all the time! As always, Emeril’s recipes deliver. Flavorful, with a bit of heat. I made it as written, only halved the recipe, and minced the onion, bell pepper, and celery, as I like to taste the blend of those vegetables a bit more, rather than tasting each individual veggie, as you would if they were chopped. They meld together so well for a beautiful sauce. I also made steamed brown rice for a bit of fiber. Yummy!
¾ stick of butter (6 T)
2 c onion, minced
1 c bell pepper, minced
1 c celery, minced
1 t minced garlic
1 lb medium shrimp, peeled and deveined
1 t salt
¼ t cayenne
1 T flour
1 c water
3 T chopped parsley
¼ c chopped green onion
Melt the butter in a large skillet over medium heat. Add the onions, bell pepper, and celery and sauté for 10 minutes. Add the garlic and cook 2 more minutes. Add the shrimp, salt, and cayenne and cook for 4 minutes, or until shrimp turn pink.
Dissolve flour into the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6-8 minutes, stirring occasionally. Add the parsley and green onion. Stir and cook for 2 minutes. Serve over steamed rice.
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Oh that looks so delicious! I’ve been wanting to try this recipe, you’ve inspired me not to put it off.
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