Shrimp Etouffee

By spend with pennies

Ingredients

1 ½ pounds medium shrimp (peeled and deveined)
1 tablespoon Cajun seasoning
1 tablespoon vegetable oil
â…" cup butter
â…" cup all-purpose flour
1 small onion (chopped)
½ green bell pepper (chopped)
2 ribs celery (chopped)
¼ teaspoon dried thyme leaves
4 cloves garlic (minced)
3 cups shrimp stock (or chicken broth)
2 cups diced fresh tomatoes
3 tablespoons Worcestershire sauce
2 bay leaves
salt and black pepper (to taste)
¼ cup sliced green onion
¼ cup chopped fresh parsley
½ lemon (juiced)

Prep Time10mins
Cook Time35mins
Servings4

Instructions

Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.

Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.

Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.

Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.

Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.

Serve over rice.