May 24, 2017
Shrimp Étouffée

Servings
Minutes
ingredients
- 1/2 cup Taste OVS Baklouti Agrumato EVOO
- 3/4 cup all-purpose flour
- 2 cups chopped onions
- 4 cups chicken, shrimp or vegetable stock
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 ribs celery, chopped
- 4 large garlic cloves, minced
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf salt and pepper to taste
- 2 pounds medium shrimp, peeled and de-veined
- 1 bunch of green onions, sliced
- Steamed white rice, for serving
instructions
- In a large pot or Dutch oven, over medium heat, add Baklouti Agrumato or extra virgin olive oil of your choice
- Add the flour, stir it to combine well, and then babysit it
- Continuously stir the flour to make a roux – this can take up to 10 minutes and needs your constant attention lest the flour burn
- Stir the roux over medium heat until it reaches a deep caramel brown color
- Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes
- Add the tomato paste to the mixture and stir cooking for another minute
- Add the bay leaves, thyme, and stock. Whisk constantly over medium until the mixture becomes smooth and begins to simmer
- Turn down the heat to low, taste and adjust seasoning accordingly
- Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. Add the shrimp to the pot and cook for approximately 5 more minutes.
If you still want some of the taste of the Baklouti but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup extra virgin olive oil of your choice. Serves 6-8 (with leftovers as the sauce gets even better the next day)