Nothinbutjoy said:

Thank you for putting this where it belongs Luv.

yw

How you durrrrin'

Shouldn't this be locked? You know...with the drunk posting and all.

JustErin said:

Nothinbutjoy said:

JustErin said:

Shouldn't this be locked? You know...with the drunk posting and all.

The are not important...how super my hubby is and the O.M.G. Meal he cooked is.

Awwwwww your hubby loves you very much

bon appetit....

and have one for me!!!!!

Sounds Bloody delish!!!

what the heck is Shrimp Étouffée?

You're baby put his foot in your dinner? I'm so sorry It's sounded REALLY good, too.

I bet your husband took so much time trying to make it special for you, then that baby had to ruin it. You should put him in time out for good!

sonic said:

Sounds Bloody delish!!!

what the heck is Shrimp Étouffée?

It's Cajun and delicious.

sonic said:

Sounds Bloody delish!!!

what the heck is Shrimp Étouffée?

It's the signature dish in Cajun cuisine from Louisiana.. tasty smothered shrimp in a blond or spicy tomato sauce served over rice:

It's damn good!

OMG....the shrimp sounds & looks DELISH!!

It was soooooooo good.

My baby doesn't cook often but when he does...LOOK OUT!!

Damn, I want a man that can cook for me. I'm tired of cooking for all of these ungreatful so and so's.

Congratulations...you got a good man!

KidaDynamite said:

Damn, I want a man that can cook for me. I'm tired of cooking for all of these ungreatful so and so's.

Congratulations...you got a good man!

Yeah, after 22 years I guess he's a keeper.

I kid of course! I knew that right away.

Shrimp Etouffee Recipe

Shrimp Etouffee Recipe

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a Large Entree.