Shrimp Étouffée with Sun-Dried Tomatoes and Tarragon

Shrimp Étouffée with Sun-dried Tomatoes and Tarragon combines flavorful ingredients in a comforting dish. Succulent shrimp, rich sun-dried tomatoes, and aromatic tarragon are enveloped in a savory sauce. This dish can elevate any meal with its delightful textures and taste. Not only does it make a great choice for a special dinner, but it’s also suitable for casual gatherings, thanks to its balance of ingredients and ease of preparation. With its enticing flavors and inviting aroma, this recipe is likely to become a favorite.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/2 cup sun-dried tomatoes, chopped
• 2 Tbsp tarragon, chopped
• 2 Tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 2 cups chicken broth
• 1 tsp paprika

Instructions

1. Melt butter in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Stir in flour and cook for 2 minutes to form a roux.
3. Gradually whisk in chicken broth, ensuring a smooth consistency. Add paprika, sun-dried tomatoes, and tarragon.
4. Bring mixture to a simmer and cook for 10 minutes, stirring occasionally to prevent sticking.
5. Add shrimp to the skillet and cook for an additional 5-7 minutes until shrimp turn pink and are cooked through.
6. Season with salt and pepper as needed.
7. Serve shrimp étouffée over rice or with crusty bread.

Keywords: Comforting, Flavorful, Savory, Main Course, Cajun

Spice Rack: Paprika

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