Shrimp Étouffée
This delicious recipe for Shrimp Étouffée pairs perfectly with Figurative Metaphor.
Servings
4
Prep
10
Cook
15
Ingredients
- 2 Tablespoon(s) Butter
- 2 Cup(s) Frozen bell pepper and onion blend
- 3 Tablespoon(s) Flour
- 1 Teaspoon(s) McCormick® Oregano Leaves
- 1/2 Teaspoon(s) McCormick® Whole Thyme Leaves
- 1/4 Teaspoon(s) McCormick® Crushed Red Pepper
- 1 Cup(s) Chicken broth
- 1 Can (14 1/2 ounces) petite diced tomatoes, undrained
- 1/4 Cup(s) Tomato paste
- 1 Pound(s) Large shrimp, peeled and deveined
Directions
1. Melt butter in large saucepan on medium heat. Add bell pepper blend; cook and stir 5 minutes. Sprinkle with flour and spices. Cook and stir 1 minute.
2. Gradually stir in broth, diced tomatoes and tomato paste until blended. Add shrimp; bring to boil. Reduce heat to medium-low; simmer until shrimp turn pink and liquid has thickened slightly, about 5 minutes. Serve over cooked rice, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
