Shrimp Étouffée

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Shrimp Étouffée

Cooking Light, July 2008
This was good. Too bad neither of us felt really good to enjoy it. the first part about making the “roux” is really strange. I did’t use butter, because we RARELY have it around the house and used I Can’t Believe It’s Not Butter instead. It didn’t get brown like a regular roux does. For some reason, it just didn’t want to brown. Don’t know. When I added the hot broth, it made this really weird dough type substance. I didn’t think it was going to work, but it did. It was weird.
It’s a little on the spicy side, so if you don’t like it spicy, I’d put less of the red pepper flakes in there. We also added more shrimp than it called for. We had a 2 pound bag and it called 1 1/2 pounds. Who puts 1/2 pound back in their freezer? So, we used all two pounds of extra large shrimp. It was good and I think we’ll make it again when it’s colder out and need something spicy and rib sticking to warm us up.
Cutting board
Measuring cups and spoons
Small saucepan
Dutch oven

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