Shrimp Etouffee
Ingredients
- 1 12-oz can Intalian plum tomatoes, drained (juices reserved)
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 1/4 cup(probably 2-3 TBS) all purpose flour
- 1 1/2 tsp minced garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp dried thyme, crumbled
- 1/4 tsp dried basil, crumbled
- salt and freshly ground pepper
- 1/2 cup dry white wine
- vegetable oil
- 6 flour tortillas
- 1 pound cooked crayfish tail meat or 1 lb uncooked medium shrimp, deveined
- grated cheddar cheese
- sour cream
Instructions
Dice enough tomatoes to measure 1/2 cup (reserve remainder for another use). Melt butter in heavy large skillet over medium heat. Add onion, celery, and bell pepper and stire until onion is translucent, about 5 minutes. Add flour, reduce heat to low and stir 5 minutes; do not brown. Mix in garlic, cayenne, thyme, basil, salt, and pepper. Stir in wine and diced tomatoes and bring to boil. Reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce. Heat oil in heavy skillet over med-hi heat. Add tortillas in batches and cook until golden brown on both sides, about 2 minutes. Transfer to plates. Add crayfish or shrimp to sauce and cook for 2 minutes. Spoon mixture over tortillas. Sprinkle with grated cheddar cheese. Top each with dollop of sour cream and serve.
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