DAVENPORT, Iowa (KWQC) -Chef Keys invited President and CEO Dave Harrell of Visit Quad Cities and Brittany Wells to the TV6 Kitchen. They discussed how QCA tourism and the food scene are on a steady rise.

Chef Keys joins QCT at 11 weekly on Monday and Wednesday to share recipes with viewers.

Website: https://cookandcuffs.com/

Instagram @iamchefkeys

Facebook: iamchefkeys

Shrimp Étouffèe

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cup of Holy Trinity ( 1/2cup of each; chopped onion, celery, green peppers)
• 1 1/2 cup seafood stock
• 1/2 cup white wine
• 1/2 teaspoon tomato paste
• 2 teaspoons Bahdia all purpose seasoning
• 1 tablespoon Creme Fraiche ( or heavy cream)
• 1 tablespoon creole/cajun seasoning
• 1 teaspoon garlic powder
• 2 teaspoons of Browning
• 1/4 teaspoon cayenne pepper
• 2 teaspoons Crystals hot sauce
• 1 pound Jumbo shrimp peeled and deveined, with tails on
• Salt and pepper to taste

1. In a heavy bottom pot, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Let the roux develop, stir frequently for about 9-10 minutes (until dark but make sure it doesn’t burn).
2. Add Holy Trinity until translucent, frequently stirring.
3. Next add the Seafood stock, white wine, tomato paste and whisk
4. Then season roux with All purppose, creole seasoning, garlic powder, cayenne pepper, browning , lemon juice and crystals.
5. Allow the mixture to cook for 10-12 minutes over medium heat to come together and begin to thicken then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.
6. Stir in Creme Fraiche then cook for 2-3 more minutes until thickened. Serve over cooked white rice and garnish with chopped parsley and green onion.

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