4 ounces butter
1/2 cup all-purpose flour
1 onion, cut into a 1/4-inch dice
2 ribs celery, cut into a 1/4-inch dice
1 green bell pepper, cut into a 1/4-inch dice
3 cloves garlic, minced
2 teaspoons kosher salt
1/4 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon Cajun seasoning
1 teaspoon paprika
1/4 teaspoon Crystal hot sauce, or to taste
2 cups shrimp or fish stock
Kosher salt
1 1/2 pounds, (16/20) shrimp, peeled and deveined
1/2 cup green onions, thinly sliced
White rice, cooked
• In a large, heavy-bottomed skillet, melt the butter. Stir in the flour and stir constantly over medium-low heat until the roux mixture reaches a tan caramel color, about 10 – 15 minutes.
• Add the onions, celery, bell pepper, and garlic and salt, and cook over low heat for 15 – 20 minutes until the vegetables are very soft. Add the peppers, Cajun seasoning, paprika, and hot sauce and stir until combined. Cook, stirring frequently, for another 5 minutes.
• Add 1 cup of the stock, stir to combine and bring to a boil; the mixture will begin to thicken. Add the remaining 1 cup of stock and bring mixture back to a simmer. Season to taste with kosher salt. Simmer for 5 minutes more until the sauce is thickened and heated through. Fold in the shrimp and green onions. Cook for 5 – 6 minutes, until the shrimp are just cooked through; be careful not to overcook.
• Adjust seasoning and spice, and serve immediately over white rice.
Serves 4
© Epicurean Exchange. All rights reserved.