Shrimp Etouffee Recipe

• 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

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

butter, flour, chicken broth, onion pwdr, thyme, salt, grnd red pepper, black pepper, celery, sweet red bell pepper, shrimp

Taken from cookeatshare.com/recipes/shrimp-etouffee-52011 (may not work)