Shrimp Etouffee


Shrimp Etouffee
Adapted from Saveur

2 slices bacon, finely chopped
4 tbsp. unsalted butter
3 scallions, finely chopped
1 1/2 cloves garlic, finely chopped
1 stalks celery, finely chopped
1/2 yellow onion, finely chopped
1 medium tomato, finely chopped
1/2 green bell pepper, minced
3/4 tsp. finely chopped thyme
1/2 tsp. paprika
1⁄4-1/2 tsp. cayenne pepper
1 bay leaves
Kosher salt and freshly ground black pepper, to taste
2 T cup flour
1 1/4 cups chicken stock
1lb. parcooked peeled shrimp
1⁄4 cup heavy cream
1-2 tbsp. Original Louisiana hot sauce, plus more for serving
1 tsp. Worcestershire sauce
2 T cup finely chopped parsley, plus more for garnish
Cooked white rice or grits

Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-fourth, 8 minutes. Add shrimp; cook another 6 minutes. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice or grits and more hot sauce.


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