Summer Shrimp Etouffee

🧂 Ingredients

• 8 tablespoons butter
• ½ cup all-purpose flour
• 1 cup chopped onions
• 2 green bell peppers

  chopped
• 3 celery ribs

  chopped
• 2 corn ears

  kernels removed
• 4 garlic cloves

  grated or minced
• 1 cup dry white wine

  such as pinot grigio or sauvignon blanc
• 2 cups heirloom tomatoes

  diced with juice
• 2 dried bay leaves
• 2 tablespoons Cajun seasoning

  homemade [https://burrataandbubbles.com/2019/01/21/homemade-cajun-seasoning/] or store-bought
• Few dashes of hot sauce
• 4 cups seafood stock

  homemade [https://burrataandbubbles.com/2019/08/08/homemade-seafood-stock/] or store-bought (see notes)
• 2 pounds medium shrimp

  peeled and deveined
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil
• ½ lemon

  juiced
• Salt to taste
• Rice for serving

Instructions

• 1 Melt butter in a large Dutch oven over medium heat. Whisk in flour and
  continuously whisk for about seven minutes. The roux should take on the color of
  peanut butter.
• 2 Stir in the onions, bell peppers, celery, corn and garlic and cook for 10
  minutes. Stir frequently.
• 3 Pour in white wine and cook until mostly evaporated. Stir in the heirloom
  tomatoes, bay leaves, Cajun seasoning and seafood stock.
• 4 Turn up the heat to medium-high to bring to a boil. Then, reduce heat and
  simmer. Stir every so often and cook for 45-50 minutes.
• 5 Add shrimp and cook just until the turn pink. As soon as they cook, turn off the
  heat. You don't want the shrimp to overcook. Stir in parsley, basil and lemon
  juice. Taste and add salt if necessary but don't feel obligated. Serve over
  fluffy white rice. Enjoy!

Nutrition Info