Shrimp Étouffée

My butcher (he carries seafood, too) had some great looking shrimp, so I worked on this Cajun style recipe to share.

Roux: Stir olive oil and flour in a heavy skillet over medium heat until it is a rich caramel color, about 10 minutes.

Add: onion, celery, green bell pepper, garlic. Stir until softened, about 8 minutes.

Ingredient Still Life.

Add: clam juice, lemon juice, Worcestershire, cayenne, thyme, (and water). Lots of flavor!
Cook: simmer, stirring occasionally until slightly thickened.

Taste: add salt and Louisiana's Crystal hot sauce.
Add: peeled deveined shrimp. I like the tail on for presentation.
Cook: until the shrimp are curled and pink, about 3 to 4 minutes.

Serve: over steaming white rice with thinly sliced scallions, and a bottle of Louisiana Hot Sauce on the side.

¼ cup olive oil
¼ cup flour
1 medium onion chopped
1 stalk celery medium slice
½ green bell pepper diced
2 garlic cloves chopped
1 bottle clam juice (8 oz.)
1 cup water
¼ teaspoon cayenne pepper
½ teaspoon thyme
2 teaspoons Worcestershire Sauce
2 teaspoons fresh lemon juice
10 large shrimp
2 scallions thinly sliced
Steaming fluffy white rice
Crystal Hot Sauce

Étouffée means "smothered" in French. I plate this rich tasty dish without too much smothering. However, there is plenty of sauce in this recipe if you want to smother your shrimp!