Simple Shrimp Etouffe

It's Lent.  That means no meat on Fridays.  I love seafood so you would think I would love this time of year.  Not so much.  My Old School Italian Husband refuses to eat seafood and my Pickiest Eater Ever Son is, well, picky.  So, most Friday nights I end up making two different meals.  This past Friday I made three!  What the hubby wanted, the son didn't like and vice versa.  Plus, I was craving Shrimp Etouffe.  But, if I was going to make three different meals I surely didn't have time to make a traditional etouffe (the roux alone takes half an hour).  So, I figured out a way to make a simple etuoffe, no roux required.

SIMPLE SHRIMP ETOUFFE

1 lb small shrimp, peeled and deveined
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1/2 cup sliced green onions
1 stick butter or margarine
2 cups water (or broth, seafood, chicken or veggie)
1 capful Kitchen Bouquet browning sauce
Fresh parsley to garnish
Tony Chachere's (Cajun seasoning)

In a big pot, melt butter over medium heat.  Saute onion, bell pepper, celery and green onions in butter until tender (about 5 minutes).  Season to taste with Tony's.

Add water (or broth or a combo of the two) and Kitchen Bouquet. (It doesn't seem like a lot of water but seafood makes its own liquid.  Later, when you add the shrimp, it will increase the amount of liquid).

Bring to a boil, then lower heat and simmer for 15 minutes. (See how dark the Kitchen Bouquet makes it?)

Season shrimp with Tony's.  Add them to the pot.

Bring to a boil, then lower heat and simmer until the shrimp turn pink (about 10 minutes or so).

Garnish with fresh parsley (or more green onions).

Serve over rice.

This is quick (especially compared to the original recipe), easy and so good!  Perfect for Lent or anytime (especially when you're making three different meals!).