Easy way to cook at home Best-Ever Shrimp Étouffée – Many variation of cooking tastes that happen to be belonging to each and every land. One of several meals we are going to attempt is now Best-Ever Shrimp Étouffée.

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Fantastic way to cook Best-Ever Shrimp Étouffée

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The components you should prepare to cook Best-Ever Shrimp Étouffée

Alright, before you cooking the memorable Best-Ever Shrimp Étouffée you’ll need all of the following ingredients :

  • 2 tbsp. butter
  • 2 tbsp. vegetable oil 
  • 1/4 c. all-purpose flour
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 2 green onions, thinly sliced, plus more for garnish
  • 2 tsp. freshly chopped thyme
  • 1 tbsp. cajun seasoning
  • 1 tsp. sweet paprika
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. shrimp or seafood stock
  • 1 bay leaf
  • 1 1/2 lb. shrimp, shelled and deveined
  • White rice, for serving

Instructions :

When you gather each of the ingredients, it’s the perfect time to cook Best-Ever Shrimp Étouffée. Remember to refer to the instructions under, be sure to follow all instructions on the way to cook Best-Ever Shrimp Étouffée

  • In a medium or large Dutch oven over medium heat, combine butter and oil. When butter is melted and foaming, add flour and whisk until smooth. Cook, stirring frequently, until roux is golden in color, 5 to 6 minutes.
  •   Add onion, pepper, and celery and cook, stirring frequently, until softened, 4 to 5 minutes. Stir in garlic, green onions, and thyme and cook until fragrant, 1 minute more. Stir in Cajun seasoning and paprika and season with salt and pepper.
  • Add stock 1 cup at a time, whisking well after each addition. Bring to a low simmer and add bay leaf. Cover and cook, stirring occasionally, until sauce has reduced by 1/3 and vegetables are soft, 10 to 12 minutes Stir in shrimp and simmer until shrimp are opaque and cooked through, 4 to 6 minutes.
  • Remove bay leaf. Season with salt and pepper if needed, and spoon over rice. Garnish with green onions before serving.

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