![]() |
Picture from: fullforkahead Image Credit: KMont |
Shrimp
Etouffee
The first
step - and probably the most important - is to make a roux. This isn't just any
roux either; it's a long-cooked, constantly stirred one. Most roux are only
cooked for a couple of minutes, but this one is slow-cooked for more like 15 to
20. This is absolutely necessary so don't skimp on the time. It brings a deeper
flavor to the etouffee and you will know this in every fiber of your flavor-loving
tongue when you taste the end results.” KMont
Ingredients:
¼ cup
vegetable oil
⅓ Cup
all-purpose flour
½ cup chopped
celery
½ cup chopped
onion
½ cup chopped
green bell pepper
1 ½ teaspoons
Cajun seasoning or to taste
½ teaspoon
salt
4 bay leaves
1 large sprig
fresh thyme
1 clove
garlic, minced
2 ½ cups hot
shrimp stock (recipe follows)
2 pounds
large shrimp, peeled and deveined (tails left on), shells reserved for stock
½ cup
chopped, seeded tomato
Hot cooked
rice, for serving
Garnish:
chopped green onion
Preparation:
In a 10-inch
cast-iron skillet, heat oil over medium heat; gradually stir in flour.
Stir
constantly with a wooden spatula until mixture is a deep caramel color, 15 to
20 minutes.
Add celery,
onion, and bell pepper; cook until vegetable begin to soften, approximately 5
minutes.
Add Cajun
seasoning, salt, bay leaves, thyme, and garlic; cook for 1 minute.
Gradually add
hot shrimp stock to skillet, stirring to combine.
Bring to a
boil.
Reduce heat;
simmer, stirring frequently, until mixture is smooth and thickened,
approximately
20 minutes.
Add shrimp
and tomatoes; cover and cook until shrimp are pink, approximately 7 minutes.
Discard bay
leaves and thyme sprig before serving.
Serve with
rice and garnish with green onions, if desired.
Shrimp
Stock:
Reserved
shrimp shells
3 cups water
½ lemons
4 sprigs
fresh parsley
4 sprigs
fresh thyme
½ small onions
In a large
saucepan, combine shrimp shells, 3 cups water, lemon, parsley, thyme, and
onion;
bring to a boil.
Reduce heat
to medium-low; simmer for thirty minutes.
Strain stock
through a colander set over a bowl.
Discard
solids.
Add
additional water, if needed, to equal 2 ½ cups stock.
Notes:
As noted
above, we used the bottled clam juice instead of making a shrimp stock and it
was
divine in the end. We've made a shrimp stock before and weren't
particularly impressed with it
for all the extra effort you have to go to. If
you want to keep this to a quick, easy weeknight meal,
just sub in the clam
juice if you feel like paying an extra few bucks.
Serves: 4
Enjoy this
amazing recipe and many more when visiting fullforkahead
No comments:
Post a Comment