Cajun Shrimp Top Pick (Printable Version)
# What You'll Need:
01 -
Some fresh parsley or chopped green onions for a pop of color
02 -
Steamed white rice to put underneath everything
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Pinch of black pepper, more if you want
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Salt to your taste
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Half a cup of heavy cream
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A couple of dried bay leaves
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Two heaping spoonfuls of tomato paste
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One 14.5-ounce can of diced tomatoes, just drain it first
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A cup of chicken broth
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A quarter teaspoon of cayenne, or toss in more if you like it spicy
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A small spoon of Cajun spice blend
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Three garlic cloves, chopped up tiny
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Two stalks of celery, diced up
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One green bell pepper, chopped nice and small
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A medium onion, diced
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Two big spoonfuls of flour (all-purpose is good)
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Two spoons of butter (go unsalted if you can)
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A pound of medium shrimp—take off the shells and the veins
# Steps to Follow:
01 -
Dole out the etouffee over bowls of hot rice, then throw on fresh parsley or green onions right before you dig in.
02 -
Toss out the bay leaves, pour in that cream, then shake in salt and pepper till you think it tastes just right.
03 -
Now's when you drop the shrimp in. Let it bubble for 5 to 6 minutes—or just watch for them to go pink and lose the see-through look.
04 -
Turn the heat down and let the pot hang out on the stove for about 10 minutes. The flavor really comes together now.
05 -
Scoop in your drained tomatoes, tomato paste, and bay leaves. Get everything together and keep it warm.
06 -
Slowly add your broth and stir the whole time so nothing gets lumpy or sticks.
07 -
Sprinkle in flour, then the cayenne and Cajun mix. Coat the veggies all over, stir it around, and let that flour cook away its raw taste for a couple minutes.
08 -
Push in the chopped garlic now and just stir for about a minute. You'll smell it when it's ready.
09 -
Dump in your onion, bell pepper, and celery and cook, stirring, until the whole mess gets soft—takes about 3 or 4 minutes.
10 -
Start off by letting your butter fully melt and bubble up in a big pan on medium.
# Additional Tips:
01 -
Shrimp stay soft and juicy if you don't leave them cooking too long, so pull them from the heat as soon as they turn pink.