Shrimp Étouffée

 

 

2 lbs. peeled shrimp

1 onion

1 bell pepper

1 stalk of celery

½ cup flour

2 cups butter

salt, cayenne pepper, garlic powder and paprika to taste

 

Puree onion, bell pepper and celery. Sauté in butter for about 15 minutes on high heat. While cooking, season shrimp with salt, pepper, garlic powder and paprika. When vegetables are clear, add more paprika to the butter (for color). Add seasoned shrimp and stir on low heat. In a separate bowl, whisk flour with ½ cup cold water. Add flour mixture and stir. Add about 4 cups water and cook for 10 minutes or until thickened. (Shrimp will give off water as they cook). 

 

Recipe courtesy of Lynn G’s Seafood, Abbeville, LA