Classic Shrimp Étouffée is a dish of French cuisine. Étouffée is a French word meaning “smothered” or “suffocated”. This dish is made of fresh shrimp, celery, sweet pepper, tender roux, tomatoes, garlic. It turned out incredibly tasty and colorful.
Butter must be melted over low heat so that it becomes “clean” and golden in color. Add flour and bring to a light brown cream condition. Roux will give the dish softness and creaminess.
You can cook the shrimp broth yourself. For the shrimp broth, we took the shrimp heads and boiled them in water on maximum heat for 5 minutes. The broth was filtered through cheesecloth so that it would become clean.
Tomatoes. Tomatoes can be used both fresh, finely chop them, and canned together with juice.
Make shrimp broth, make roux, peel and chop vegetables. Add vegetables, shrimp broth, garlic, salt and pepper to the roux. Add the shrimp themselves for 3-5 minutes and remove from heat. Boil the rice and serve it on the table.
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Recipe type: Stews
Recipe type: French
Yield: 4-6
Prep time:
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