Tuesday, March 06, 2007

Shrimp Etouffée

shrimp etouffée
I made a mini-version of this recipe and it came out fabulous. I didn't let the sauce simmer for 30 to 40 minutes (like the recipe said) but next time I make this dish I will. Simmering the etouffée for as long as you can is what gives this dish is authentic Nawlins taste. Oh, and don't forget the crusty French bread. Yummers.

INGREDIENTS (serves 4)

  • 4 tablespoons unsalted butter (half of stick of butter)
  • 1/4 cup of flour
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • ½ cup chopped celery
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ cup of white wine, such as pinot grigio or sauvegnon blanc
  • 1 (15-oz) can of diced tomatoes, low-sodium
  • 1 ½ cups low-sodium chicken stock (or shrimp stock made from the shells of the shrimp)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 pounds of large shrimp, shelled and deveined
  • Tabasco sauce (optional)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Thinly sliced scallions, for garnish
  • Steamed white rice

In a large pan or dutch oven, cook the butter and flour over medium-high heat stirring constantly. This is what is called a roux, which is a mixture of flour and fat.When the roux reaches the color of peanut butter, about 15 minutes, add the chopped onion, bell pepper, celery, garlic, bay leaf, dry thyme and basil.

Continue cooking and stirring until the trinity is well mixed into the roux and the veggies are soft (about 10 minutes). Add ½ cup of white wine. Bring to a boil and simmer for 2 minutes. Then add the can of diced tomatoes and the chicken stock or shrimp stock. Bring to a boil, cover and then continue simmering on low-heat for 30 to 40 minutes, or until it reaches a not-too-thick gravy consistency.

Add 2 pounds of large shrimp, a couple of dashes of Tabasco (if using), the chopped fresh parsley, and salt and pepper and bring sauce back to a boil. Continue cooking for 8 to 10 more minutes.

Serve the etouffée over white rice and garnish with the sliced scallions and serve with crusty French bread, ya hear.

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