Esta es una exhibición prevé de cómo se va ver la receta de 'Shrimp Etouffee' imprimido.

Receta Shrimp Etouffee
by CookEatShare Cookbook

Shrimp Etouffee
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 tbsp. butter, divided
  • 2 tbsp. flour
  • 1 c. chicken broth
  • 1 tbsp. onion pwdr
  • 2 teaspoon thyme leaves, crushed
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon grnd red pepper
  • 1/8 to 1/4 teaspoon black pepper
  • 1 c. sliced celery
  • 1 c. minced sweet red bell pepper
  • 1 pound lg. shrimp, peeled and deveined

Direcciones

  1. In a small saucepan, heat 2 Tbsp. of the butter till warm. Stir in flour. Cook, whisking the mix with a wire whisk till the roux turns golden. Remove from heat and stir to cold slightly. Gradually stir in chicken broth. Set aside.
  2. In a c., combine onion pwdr, thyme, salt and grnd red and black pepper. Set aside. In a large skillet, heat remaining 2 Tbsp. butter till warm. Add in celery and red bell peppers and cook, stirring occasionally till crisp tender, about 5 min.
  3. Add in shrimp and cook till shrimp turns pink, about 2 min. Sprinkle with reserved seasoning mix, stirring to coat. Add in reserved broth mix and cook till sauce thickens, about 3 min. Serve over steamed rice. Serves 4.