Shrimp Etoufee'

1 tablespoon of paprika

2 tablespoons of basil

1 tablespoon of thyme leaves

1/2 teaspoon of white pepper

1/2 teaspoon of cayenne pepper

1 tablespoon of sea salt

1/2 teaspoon of black pepper

7 table spoons of cooking oil (I prefer olive oil)

3/4 cup of all purpose flour

3 cups of seafood stock

2 sticks of unsalted butter

1/2 cup of green onions

2 pounds of med sized shrimp



1/4 green bell pepper

1/4 of red bell pepper

1/3 white onion

1/4 cup of celery (2 stalks)

1 tablespoon of paprika

2 tablespoons of basil

1 tablespoon of thyme leaves

1/2 teaspoon of white pepper

1/2 teaspoon of cayenne pepper

1 tablespoon of sea salt

1/2 teaspoon of black pepper

Combine all of the seasoning in a bowl and set to the side

Cut all of the vegetables up and place to the side

 

I used a food processor to cut my vegetables up

Add the 7 tablespoons of cooking oil or olive oil to a high heat.

Mix for 3-4 minutes, do not let the roux stick to the bottom of the skillet. This will burn it and destroy your roux. Ensure your roux turns a dark reddish brown.

Once roux reaches its consistency of a gravy, turn the heat off and add the vegetable.

Once the vegetable are added and the mix thickens, add 2 cups of seafood stock and turn heat back o to a low heat

Cut the green onions up and set to the side

Heat one stick of butter in a separate skillet.

Add the peels and deveined shrimp along with 1/4 cup of the green onions

 

Once the butter melts, stir the ingredients

Add one more cup of seafood stalk and the second stick of butter, combine the seasoning to the mix. You will continue to stir until you reach your desired consistency

Serve over rice and garnish with fresh green onions and paprika and Enjoy!