SHRIMP ETOUFFEE

The way to succeed with this dish may be the roux (or sauce) . Many people such as the brown roux for deep bold flavors however for this, I preferred the blonde roux for 2 reasons, it requires up a shorter period roughly 5-7 minutes to eliminate the “raw” flavor from the flour. And contains a small nutty taste , less strong as Gumbo, but equally tasty in it’s own right.
If you possess the persistence and persistence and wish that brown roux flavor, then be my guest . Don’t allow me to prevent you.
Make sure to prepare it over medium to low heat with constant stirring and whisking. Stop for another and you will finish up getting a burned roux.
This really is one recipe that's better to get covering on shrimp , if at all possible . Don't let the shelling and deveining from the shrimp scare you!! They create for an easy and quick stock and it’s flavorful too!