Anns Shrimp Etouffee

Delicious shrimp dish with a Cajun flair! I’ve spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!

Step: 1

In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.

Step: 2

Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.

Step: 3

Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Per Serving: 205 calories; protein 22.9g; carbohydrates 3.9g; fat 11g; cholesterol 203.7mg; sodium 328mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.