Island Shrimp Étouffée

3 T Butter, unsalted
2 Garlic Cloves, Minced
1 T flour
¼ C Chicken or Fish stock
1 pinch chili flakes
2 T lemon juice
1 Onion, diced
2 1 T Chopped Parsley
3 Green Bell Pepper, diced
4 2 Scallions, minced
1 Celery Stalks, diced
2 lbs. Medium shrimp, cleaned and partially cooked
1 T Antilles Spice Clipper Green and Mean

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Antilles Green & Mean is the latest variation in island Hot Pepper Sauces. Only green Scotch Bonnets, taken before the last ripening to the yellow or red fruit, are used to make this tasty twist to the classic gourmet Hot Pepper Sauce. Use it anywhere you would use the Red Inferno for a new flavor sensation.

1. Place sauté pan over medium heat,
2. Add butter and flour, cook for two minutes, stirring constantly
3. Add chili flakes, onions, bell pepper, celery and garlic
4. Cook, while stirring for three to four minutes
5. Add stock, shrimp, and Antilles Spice Clipper Green and Mean, cook for one minute
6. Add lemon juice, parsley and scallions, cook for one minute
7. Serve over your favorite rice

 

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