Shrimp Etouffee With Roasted Corn

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme, crumbled
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
• 1/2 cup onion, small dice
• 1/2 cup bell pepper, small dice
• 1/2 cup celery, small dice
• 2 garlic cloves, minced
• 1 ear of corn, roasted and kernels cut off of cob
• 3 roma tomatoes, seeded and diced
• 3 tablespoons flour
• 3 tablespoons canola oil
• 2 cups vegetable stock or 2 cups chicken stock or 2 cups fish stock
• 1 lb shrimp

Recipe

recipe

• 1 directions:.
• 2 measure out all spices and set aside.
• 3 chop, roast all veggies and set aside.
• 4 using your favorite pan on medium high make the roux. when it starts to smoke a little cut back the heat and cook flour until a reddish brown.
• 5 add the onion, bell pepper and celery and sauté for a few minutes until tender.
• 6 add garlic and all spices. sauté another minute.
• 7 add stock of choice slowly until sauce is thick and bubbly. you may need to add a little more to make sure you don’t taste the flour.
• 8 add the shrimp, tomatoes and roasted corn. simmer until shrimp is cooked through, about 10 minutes.
• 9 serve over a mold of rice.