Creole Shrimp EtouffeeFrom artist92543 7 years ago
- 1 quart shrimp stock (see note below how to make) shopping list
- 1/2 stick butter shopping list
- 1 small or med onion, diced fine shopping list
- 2 ribs of celery, diced fine shopping list
- 4 or 5 green onions, chopped fine shopping list
- 3 Tablspoons flour shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 1/2 teaspoons sea salt shopping list
- 1 bay leaf shopping list
- 2 pounds 31 - 40 shrimp, raw, peeled shopping list
- A handful of chopped parsely shopping list
How to make it
- In med pot or pan melt butter over med heat until melted and faoming is subsiding.
- Add onions and cellery and cook until onions are translucent (about 5 - 8 min)
- Add 3 tablespoons flour and stir to coat veggies until raw flour taste is gone (about 2 min)
- Add Garlic, cook about 30 seconds.
- Add cayenne pepper and salt.
- Add shrimp stock (about 1 quart), and bring to simmer.
- Add green onions and simmer covered about 30 minutes, stirring occasianally.
- Uncover and simmer another 30 minutes to reduce, srirring occasianally.
- Taste and adjust for salt, etc.
- Add shrimp and stir until shrimp are cooked, but do not over cook (about 3 - 4 minutes). Remove from heat.
- Serve in bowls over rice, topped with fresh parsely.
- Note: to make stock, simmer shells from 2 pounds of 31 - 40 shrimp in about 2 quarts of fresh water and one 6oz can of tomato paste. Simmer for about 8 hours and reduce with the cover off durring the last hour or so until it's reduced by about a third or more.Just strain about a quart of it directly into your etouffee when you're ready for it. To further intensify the flavor you can raost the shells and tomato paste for a few minutes, in the bottom of the hot, dry pot before you add the water. Just keep the tomato paste moving around so it doesn't burn. Use med - low heat. Maybe just a bit of oil if you're using stainless steel so it doesn't stick.
The Cookartist92543 Hemet, CA
The Rating4 people
Sounds delicious, and certainly deserves a HIGH FIVE!
Thank you for sharing :+Dchefelaine in Muskoka loved it
A great idea for an etouffee dish!
oldgringooldgringo in Cottonwood loved it
Jo & Leejolielives in The Catskill Plateau loved it
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