Market Recie: Simple Shrimp Étouffée
By Market Chef Maggie Perkins
1/4 c butter
1/2 c all purpose flour
1 medium yellow onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped (Fruitful Hill Farm)
3 large cloves garlic, minced
2 cups chopped tomatoes (B5 Farm or Flintrock Hill Farm)
2 cups shrimp stock
1 tablespoon creole seasoning
2 pounds medium shrimp, shelled (K&S Seafood)
1/4 cup chopped green onions (Munkebo Farm or Bernhardt’s Farm)
1/4 cup chopped fresh flat-leaf parsley (Johnson’s Backyard Garden)
Salt and Black Pepper, to taste
Rice, for serving
In a large heavy skillet or Dutch oven, melt butter over medium heat. Increase heat to medium high and whisk in flour until incorporated fully with butter. Continue whisking constantly until roux is the color of peanut butter, about 10 minutes.
Add onion, bell pepper, celery, and garlic, mixing into roux. Cook over medium heat, stirring frequently, until vegetables are wilted and onion is transparent, about 5 minutes. Add tomatoes and stir to combine well.
Slowly whisk or stir in the stock gradually over medium high heat until sauce is smooth, bubbling, and thickening. Stir in seasoning. Bring to a low boil, stirring, then reduce heat to medium and continue to cook, stirring occasionally, about 15 minutes.
Fold shrimp, parsley, and green onion into gravy, cooking shrimp through until opaque– about 3 minutes. Correct seasonings, adding more creole seasoning, salt, and/or black pepper as needed. Serve over cooked rice, with hot pepper sauce on the side.