Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Texas Maryland Blue Crabs
sun dried tomato shrimp pasta
spicy corn chowder, popovers
crockpot barbecue brisket, corn on the cob, Texas toast
beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
oven baked chicken parmesan, garlic fat bread, broccoli

Tuesday, September 5, 2017

Emeril’s Shrimp Etouffee

Emeril’s Shrimp Etouffee

2 tablespoons unsalted butter
2 ½ tablespoons flour
½ cup onions, chopped
½ cup green bell pepper, chopped
3 cloves garlic, minced
3 Roma tomatoes, seeded and diced
1 bay leaf
½ teaspoon salt
2 teaspoons Cajun seasoning Emeril's Original Essence
1 ½ cups vegetable stock
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a large sauté pan over mmedium heat, melt the butter. Add the flour, stirring continuously to make a roux. Stir until the roux is peanut butter colored, about 5 minutes. Add onions, peppers and garlic to roux, cook stirring often for about 5 minutes. Add the tomatoes, bay leaf, salt and 1 teaspoon of the Cajun seasoning. Cook for 2 minutes. Add the vegetable stock, whisking well to incorporate the roux. Bring to a boil, reduce heat to low and cook for 20 minutes, stirring occasionally. Season the shrimp with the remaining Cajun seasoning. Add the shrimp to the pan and cook for 5 minutes, until the shrimp are cooked through. Serve over rice.
Pin It Now!

No comments:

Related Posts Plugin for WordPress, Blogger...