When I tell you I licked the pot clean, believe me: I LICKED THE POT CLEAN.
It was that good. *licks lips*
I love a good seafood dish. I will make room in my budget for some crabmeat or shrimp with the quickness. Won’t have any snacks all week but oh well. I love to eat.
I modified this Paula Deen shrimp etouffee recipe this weekend in an attempt to save some money. Instead of heading out to dinner and ordering some over-priced seafood dish, I figured I could make it at home and save money. Plus, I wouldn’t have to get dressed. Win-win.
Lick-The-Pot Clean Shrimp Etouffee
Ingredients
1/4 cup oil
1/4 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 teaspoon Old Bay seasoning
1/2 cup minced green onions, plus extra for garnish
2 to 3 dashes hot sauce (recommended: Tabasco)
1 cup vegetable stock (or water)
1 medium tomato, diced
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
Rice, optional
Diced green onions, for garnish
Directions
Mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Cook over low heat for 5 minutes. Add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, cayenne pepper, Cajun seasoning, green onions, and hot sauce to taste. Add the cup of stock (or water) and the chopped tomato. Stir to blend. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Garnish with the green onions and more Cajun seasoning if desired.