MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 Servings
4 tb Unsalted butter
1 Yellow onion; fine chopped
2 Celery ribs; thin sliced
1/2 Green bell pepper; fine
- chopped
4 cl Garlic; minced
3 tb All-purpose flour
2 tb Tomato paste
3/4 c Chicken stock
1 tb Hot sauce; to taste
1 Dried bay leaf
2 ts Creole seasoning (see Tip)
Salt & black pepper
1 lb Shrimp; peeled, deveined
1 Scallion; green parts
- chopped
White rice; for serving
In a large skillet, melt the butter over medium-high
heat. Add the onion, celery and bell pepper, and cook
until softened, about 7 minutes. Add the garlic and cook
until fragrant, 1 more minute.
Sprinkle the flour over the ingredients and stir
constantly until lightly toasted, about 5 minutes. Add
the tomato paste, and stir and cook for 1 more minute.
Pour in the stock and 3/4 cup water. Cook until the
liquid is reduced by half, about 3 minutes. Add the hot
sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
1/2 teaspoon pepper. Bring to a boil, and cook until the
mixture starts to thicken, about 2 minutes.
Stir in the shrimp and reduce the heat to medium. Simmer
until the shrimp is cooked through and opaque, about 5
minutes, turning each piece halfway through. Remove from
the heat. Taste and adjust seasoning. Sprinkle the
scallions on top. Serve warm over rice.
TIP: To make your own Creole seasoning, combine 1
tablespoon smoked paprika, 1 tablespoon chile powder, 1
teaspoon onion powder, 1 teaspoon garlic powder, 1/2
teaspoon cayenne pepper (or less, if desired), 1/2
teaspoon fine sea salt and 1/2 teaspoon black pepper in
a small bowl and stir together. Store in an airtight
container in a cool, dry place.
By: Vallery Lomas
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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