Krazy Kurland Easy Shrimp Etouffee

Name: Krazy Kurland Easy Shrimp Etouffee
Cuisine: American
Ingredients: 1/2 stick salted butter; 2 pinches kosher salt; 1 bell pepper (optional); can use bottled, marinated peppers; 1 large onion, diced; 4-6 ribs celery; 4 cloves garlic, minced; 1 can (14 oz) chicken broth; 2 lbs shrimp (or crawfish); 1 tsp table salt; 1 tsp cayenne; 1 tsp black pepper; 1 TBSP paprika; 1 TBSP parsley flakes; 3 TBSP lemon juice (approximately 1 lemon); 3 TBSP sherry (or port or simply red wine); 2 TBSP cornstarch in water (slurry) for thickening

John Kurland @KrazyKurland

No roux in this etouffee, so it's quite fast to make. I thicken it at the end with a little cornstarch instead.

John Kurland @KrazyKurland

No roux in this etouffee, so it's quite fast to make. I thicken it at the end with a little cornstarch instead.

Saved

Ingredients

1/2 sticksalted butter
2 pincheskosher salt
1bell pepper (optional); can use bottled, marinated peppers
1large onion, diced
4-6ribs celery
4 clovesgarlic, minced
1 can (14 oz)chicken broth
2 lbsshrimp (or crawfish)
1 tsptable salt
1 tspcayenne
1 tspblack pepper
1 TBSPpaprika
1 TBSPparsley flakes
3 TBSPlemon juice (approximately 1 lemon)
3 TBSPsherry (or port or simply red wine)
2 TBSPcornstarch in water (slurry) for thickening

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Steps

1

Soften vegetables in butter and kosher salt (shown with marinated red peppers included)
2

Add remaining spices and cook for 3-4 minutes
3

Add chicken broth and shrimp; cook semi-covered on medium heat approximately 30-40 min; Note that alternative is to cook vegetables down in broth and add shrimp at the end. Faster cook time and allows greater control over shrimp doneness.
4

Add cornstarch slurry; cook approximately 5 minute untill desired consistency
5

Done! Serve over rice (yellow rice shown)