Shrimp Etouffee with Baklouti Agrumato Roux - AKA Delicious Heresy
I know. Just stop. Breathe (deeply). Now let's collectively get over it.
If you're familiar with Cajun cuisine then you know about roux. And if you know about roux, you know it's a sacred pillar of the cuisine, revered, and ALWAYS made with a mixture of copious amounts of butter and flour. The shrimp etouffee recipe above would typically call for no less than 1/2 cup of butter - let that sink in for a minute. Now let's focus our righteous indignation where it belongs.
If you're still with me, (I assume if you're still reading this, there exists at least a modicum of trust), then you'll make your roux forever more with extra virgin olive oil and never look back. It will be our delicious, healthy little secret.
1/2 cup Baklouti Agrumato, or any UP extra virgin olive oil of your choice
3/4 cup all-purpose flour