How To Cook Shrimp Etouffee - How To Cook. Add shrimp, stock, lemon juice and seasoning. Pour in the flour and stir until it has completely dissolved into the vegetable mixture.
Shrimp Etouffee Cook the Story
Cook and stir over low heat until the color of caramel, about 20 minutes. Heat on high setting for 5 minutes. Stir in green onion and parsley, reserving a little if desired for garnish. Cook until shrimp just begins to turn pink, about 2 minutes. Pour in the flour and stir until it has completely dissolved into the vegetable mixture. Add water, smashed garlic, peppercorns, bay leaves and thyme sprigs. Stir in the shrimp and half of the green onions. Serve over cooked white rice. (stock can be made ahead and refrigerated for up to three. If you fancy thick, flavorful stews to serve with cooked rice like gumbo, this one is no less tasty.
Melt butter over medium heat in a large skillet. In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Mix melted butter with flour to make a roux, then cook the roux until it is light golden brown. (stock can be made ahead and refrigerated for up to three. Serve over cooked white rice. The next day, transfer the shrimp. Cook, uncovered, until the shrimp are pink and cooked through, 5 to 7 minutes. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Cool, transfer to an airtight container, and store in the refrigerator overnight. Remove from pan and set aside. Cook until shrimp just begins to turn pink, about 2 minutes.
