Shrimp Etouffee with Curried Rice
Courtesy of Food Network Kitchen
1 lb. extra-large shrimp (about 24), peeled and deveined
3 Tbsp. The Spice Hunter Cajun Creole Blend
5 Tbsp. unsalted butter
¼ cup all-purpose flour
1 yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
2 garlic cloves, minced
1 14.5 oz. can fire-roasted crushed tomatoes
2 bay leaves
¼ cup chopped fresh flat-leaf parsley leaves, plus more for serving
1½ cups long-grain Carolina white rice
1 Tbsp. The Spice Hunter Curry Seasoning
Toss the shrimp with 1 tablespoon of the Cajun Creole Blend and a pinch of salt. Refrigerate until ready to use.
Melt 4 tablespoons of butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 2 to 3 minutes. Add the onions, bell pepper, celery, and garlic to the roux, and cook, stirring often, until softened, about 10 minutes. Add the remaining 2 tablespoons of Cajun Creole Blend and cook, stirring, for 1 minute. Add the tomatoes, bay leaves, and a generous pinch of salt. Cook, stirring, for 1 minute, then stir in 2 cups of water.
Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, for 20 minutes. Add the shrimp. Cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Stir in the parsley.
While the stew simmers, cook the rice according to the package’s directions. When the rice is done, melt the remaining tablespoon of butter in a small saucepan over medium heat. Add the curry seasoning and cook, stirring, until fragrant, about 30 seconds. Pour over the cooked rice and fold until well-mixed. Divide the curry rice among serving dishes, top with the shrimp etouffee, and garnish with parsley.