Wednesday, October 20, 2010

Shrimp Etouffee

I'd love to say this recipe was all me, but nope. It was Chad! He was inspired after a trip to New Orleans to recreate a delicious Shrimp Etoufee and it was definitely the best Shrimp Etoufee I've ever had! It was also my first, but definitely the best..wink, wink! I can't say New Orleans's Creole is extremely healthy (there is a lot of butter), but it was such a treat and makes me excited to one day visit Louisiana!

Chad would say that it's a TON of chop, mince, and be forewarned! ENJOY!

Shrimp Etoufee
2 tbsp. Creole Seasoning
4 tbsp. unsalted butter
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup bell pepper, finely chopped
1/4 cup flour
3/4 cup fresh tomatoes, diced
1 1/2 cups shrimp stock
2 tbsp. minced garlic
1 bundle fresh thyme
2 tsp. Worchestershire Sauce
1 tsp. Hot Sauce
1/2 cup green onions, thinly sliced
3 tbsp. minced Italian Parsley
2 lb. peeled, deveined, shrimp (save the shells for stock - google "shrimp stock" for a ton of recipes!)
3 tbsp. unsalted butter
salt and pepper
Creole Boiled Rice - see recipe below

1. Season the shrimp with 1 tbsp. of the Creole Seasoning.

2. Melt the butter in a large skillet, add the onions, bell pepper, and celery, saute until translucent.

3. Whisk in the flour to make a "blonde roux," stirring constantly, about 3-5 minutes.

4. Stir in the remaining Creole Seasoning.

5. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. Add more stock as needed - the consistency should be a gravy - not too thick, not too thin.

6. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, salt, pepper, and Cayenne. Simmer for 20-30 minutes.

7. Add the shrimp, green onions, and parsley, simmer for 10 minutes more and until the shrimp is cooked through. Stir in 3 tbsp. butter and adjust the seasoning to taste.

8. Pour the Shrimp Creole into a nice bowl and put a spoonful of rice over the top. Delicious!

Creole Boiled Rice
1 quart of boiling water
1 cup Jasmine Rice
2 fresh Bay Leaves
1 tbsp. salt

1. Bring the water to a boil with the Bay Leaves. Add the salt. Add the rice and stir to ensure it won't stick. Don't stir it again after that first spin! When the water comes back to a boil, partially cover it. Cook for approximately 11 minutes, drain and pull the Bay Leaves out. The rice (if it was pasta) would actually be al dente. That little crunch will work, trust me!

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