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Shrimp Etouffée


I would make the roux first! It was yummy. I am looking for a better recipe more authentic!
Maria Brown   •  12 Feb   •  Report
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½ onion, about ½ cup, chopped

1 carrot, about ½ cup roughly chopped

1 stalk celery, about ½ cup, roughly chopped

1 bay leaf

3 sprigs parsley

1 tbsp tomato paste

½ pound of raw shrimp in their shells (shells for stock and shrimp for the final dish)

1 small onion (1 cup), finely chopped

½ green bell pepper (1/2 cup), finely chopped

½ stack celery (1/2 cup), finely chopped

3 garlic cloves, finely chopped

½ stick butter

2 tbsp all-purpose flour

2 tbsp tomato paste

1 l shrimp stock

1 tsp smoked paprika

black pepper, salt,

green onion, chopped

parsley, chopped

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