SHRIMP ETOUFFEE WITH ROASTED CORN

Shrimp Etouffee With Roasted Corn image

Make and share this Shrimp Etouffee With Roasted Corn recipe from Food.com.

Provided by Chef Jeff S

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme, crumbled
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
1/2 cup onion, small dice
1/2 cup bell pepper, small dice
1/2 cup celery, small dice
2 garlic cloves, minced
1 ear of corn, roasted and kernels cut off of cob
3 roma tomatoes, seeded and diced
3 tablespoons flour
3 tablespoons canola oil
2 cups chicken stock or 2 cups fish stock
1 lb shrimp

Steps:

Directions:.
Measure out all spices and set aside.
Chop, roast all veggies and set aside.
Using your favorite pan on medium high make the roux. When it starts to smoke a little cut back the heat and cook flour until a reddish brown.
Add the onion, bell pepper and celery and sauté for a few minutes until tender.
Add garlic and all spices. Sauté another minute.
Add stock of choice slowly until sauce is thick and bubbly. You may need to add a little more to make sure you don't taste the flour.
Add the shrimp, tomatoes and roasted corn. Simmer until shrimp is cooked through, about 10 minutes.
Serve over a mold of rice.

Nutrition Facts : Calories 278.1, Fat 12.4, SaturatedFat 1.2, Cholesterol 220.9, Sodium 272.1, Carbohydrate 16, Fiber 2.8, Sugar 4, Protein 26.3

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