Sunday, August 29, 2010

Perfect Shrimp Etouffee

This recipe blew my socks off. I was shocked how simple and quick it was to cook an otherwise gourmet meal! If you get the roux right - you will be so impressed with this dish. Add a bit more cayenne pepper if you like it hot. I served the Etouffee and rice in a 1:1 ratio - 1 cup of Etouffee for one cup of prepared rice.


1/4 cup (1 stick) unsalted butter
3 TBSP all-purpose flour
1/4 cup diced onion
1/4 cup diced celery
2 TBSP minced garlic
1/2 cup fish or shrimp stock
1/2 cup water
1 bay leaf
2TBSP chopped parsley
1 TSP cayenne pepper
1/12 lbs peeled & deveined shrimp
1 TSP fresh lime juice
Steamed white rice
1/4 cup chopped green onion

Melt the butter in a large skillet. Slowly add the flour to the melted butter. Whisk/stir constantly for around 5-7 minutes on medium heat until roux is a golden brown color. To the roux, add onion, celery and garlic. Cook veggies until translucent - around 5 minutes. When vegetables are cooked, whisk in stock and water, bay leaf, parsley and cayenne pepper - bring to a low boil. Reduce heat to low and add shrimp to mixture. Stir and cover. Let cook on low for 8 minutes. Top with lime juice. Serve steaming hot over rice and top with choppen green onion. Don't forget to remove the bay leaf!

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