Shrimp Etouffee

It has been a while since we had shrimp so mom requested that we had shrimp etouffe. It is one of her favorite dishes to order when we go out to dinner. Personally, I like shrimp bisque better but it really isn't on the same playing field haha. I will say that I prefer shrimp etouffe to gumbo. I think its the okra in gumbo. okra just kinda freaks me out. I know it's irrational but I just don't know of any way to eat it that I like it. I will say in okra's defense, I have not tried it very many different ways. 

I digress, back to shrimp etouffe. I used this recipe on Allrecipes.com: Shrimp Etouffee. By the way, I have made a profile on allrecipes so that if you want to see the recipes I use from there, they are listed. Just click on the allrecipies on the top menu and it will take you to my profile.  I love using allrecipes because they have tons of reviews that are very helpful and they have recipes for just about everything. Hard to argue with that! 

So start with the Roux. It will literally turn the color of peanut butter, but not the consistency. Then add the celery and onions. I omitted the green pepper just because I wasn't in the mood for them. 

Then when the veggies get soft add the tomatoes and fish stock to reduce. You could use chicken stock or broth too if that's what you have, just don't use plain water. The stock or broth will have flavor and depth to bring to the dish. You will most certainly be able to tell the difference between water but not so much between chicken or seafood stock.

Let it cook for about 5 minutes. Then add the spices and stir fairly frequently until it gets nice and brown sauced like this. I use old bay seafood seasoning. It smells heavenly.

Looking yummy! Add the peeled shrimp and cook about 10 more minutes until the shrimp is done. I did 2 lbs of shrimp and it was exactly 10 minutes. Any longer and it would have overcooked the shrimp which makes them grainy rather than nice and juicy.

Finished!!! Put it over rice and enjoy! Now, I personally think that the old bay seasoning is spicy enough but feel free to add Louisiana hot sauce and/or cayenne pepper for some extra heat. The family enjoyed it and there were leftovers for today... although they are probably gone now haha.