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Shrimp Etouffee Recipe | |
Cajun Seafood | |
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Ingredients:
1/4 Cup Onion, Chopped 1/4 Cup Celery, Chopped 1/4 Cup Green Bell Peppers, Cored, Seeded & Chopped 7 Tbls Vegetable Oil 3/4 Cup All Purpose Flour 2 Cups Seafood Stock 1/4 Lb Sweet Butter 2 Lb Medium Shrimp, Shelled 1 Cup Green Onions, Chopped Very Fine 1/4 Lb Sweet Butter 1 Cup Seafood stock 4 Cups Cooked Rice, Hot SEASONING MIX: 2 tsp Salt 2 tsp Cayenne 1 tsp White Pepper 1 tsp Black Pepper 1 tsp Dried Sweet Basil Leaves 1/2 tsp Dried Thyme Leaves
Directions:
Combine the seasoning mix ingredients in a small bowl. Set aside.Combine the onions, celery and bell pepper in another bowl. Heat the oil over high heat in a large, heavy (cast iron works best) skillet until it begins to smoke (about 4 minutes). Use a long handled metal whisk to gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roue is dark red-brown (3 to 5 minutes). Don't let the roue scorch in the pan or splash on your skin. Remove from the heat. Immediately stir in the vegetables using a wooden spoon. Add 1 Tablespoon of the seasoning mix. Continue stirring, using the wooden spoon, until cooled (about 5 minutes). Bring the first measure of stock to a boil over high heat in a (2 Qt.) saucepan. Gradually add the roue. Continue whisking until the roue is completely dissolved. Reduce heat to low. Cook until the flour taste is gone (about 2 minutes), whisking constantly. Remove from the heat. Set aside. Heat the serving plates in a 250 degrees oven. Melt the first measure of butter over medium heat in a (4 Qt.) saucepan. Stir in the shrimp and green onions. Saute for about 1 minute, stirring constantly. Add the second measure of butter, the stock mixture and the second measure of stock. Cook until the butter melts and is mixed into the sauce - shaking the pan gently back and forth while the butter melts - DO NOT STIR(!). Add the remaining seasoning mix. Stir well. Remove from the heat. Serve immediately - mound 1/2 cup of rice on each serving plate. Surround the rice with 3/4 cup of the etouffee. NOTE: If the sauce starts to separate, add small amounts of stock and shake the pan as before until it recombines. | |