Shrimp Etouffee

• Seasoning:
• 2 tsp salt
• 1 tsp cayenne
• 1 tsp white pepper
• 1 tsp blk pepper
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Etouffee:
• 1/4 C chpd onion
• 1/4 C chpd celery
• 7 T veg. oil
• 3/4 C flour
• 3 C seafood stock
• 1/2 lb butter
• 2 lb. peeled med. shrimp
• 1 C finely chpd green onions
• 4 C hot cooked rice

1. Comine seasoning mix and set aside.
2. Combine onions, celery and bell pepper
3. In heavy skillet, heat oil until it begins to smoke. Whisk in flour stirring until smooth. Continue cooking until roux is dark red/brown (about 4 min) Remove from heat and immediately stir in vegetables and 1 T seasoning mix. Continue stirring until cooled (about 5 min)
4. In 2 qt saucepan, bring 2 C stock to boil. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone (about 2 min) whisking constantly. Remove from heat and set aside
5. Heat serving plates in 250 degree oven
6. In 4 qt saucepan melt 1 stick of butter. Stir in shrimp and green onions: saute 1 min. stirring constantly. Add remaining stick of butter, the stock mixure and remaining 1 C stock. Cook until butter melts and is mixed into sauce (about 5 min) constantly shaking pan in back and forth motion. Add remaining seasoning mix and stir well and remove from heat. Serve immediately
7. To Serve: mound 1/2 C rice on each heated plate and surround with 3/4 C etouffee

seasoning, salt, cayenne, white pepper, pepper, basil, thyme, etouffee, chpd onion, chpd celery, t, flour, seafood stock, butter, shrimp, chpd green onions, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-etouffee-52738841 (may not work)