Chef/Owner Jason Huguet of Steamboat Warehouse in Washington

Steamboat Shrimp Etoufee

Steamboat Shrimp Etoufee

• 2 sticks of real butter
• 2 Cups diced yellow onions
• 1 Cup diced green bell peppers
• 3 tbsp of minced garlic
• 3 lbs fresh gulf shrimp (70/90 count)
• 3 Cups seafood stock
• Salt & cayenne pepper (to taste)
• Corn starch “as needed”

Method:
Melt the butter in a large magnalite pot. When the butter is melted and good and hot, add the onions, bell peppers & garlic. Let them sauté for about 5 minutes on medium heat or until wilted. Next add the shrimp, salt & red pepper. At this point, turn the flame on medium high. The salt & high heat will draw out the moisture of the shrimp or make them “bleed” their juices. Next, add the seafood stock. Let the contents of the pot come to a simmer and allow to cook for about 20 minutes on low heat. Finally, dissolve the corn starch in a small amount of water and add it to the pot as needed. Be careful not to over thicken. The cornstarch should be added a little at a time until desired thickness is achieved. Serve on your favorite platter over cooked white rice.

Pan Fried Trout topped with Shrimp Etoufee

Enjoy!