Shrimp Etouffee

Shrimp Etouffee

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

• 2 tbsp. Creole seasoning
• 4 tbsp. unsalted butter
• 1/2 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup bell pepper, finely chopped
• 1/4 cup flour
• 3/4 cup fresh Creole tomatoes, diced
• 1 1/2 cups shrimp stock (stock recipe follows)
• 2 tbsp. minced garlic
• 1 bundle of fresh thyme
• 2 tsp. homemade Worcestershire sauce
• 1 tsp. hot sauce
• 1/2 cup green onions, thinly sliced
• 3 tbsp. minced Italian parsley
• 2 lbs. Louisiana shrimp, peeled and deveined. Save shells for the stock.
• 3 tbsp. unsalted butter
• salt and freshly ground black pepper to taste
• cooked white rice

Directions:

1. Season the shrimp with 1 tbsp. of the Creole seasoning.

2. Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent.

3. Whisk in the flour to make a blonde roux, stirring constantly, about 3 to 5 minutes. Stir in the remaining Creole seasoning.

4. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly.

5. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

6. Add the tomatoes, garlic, thyme, Worcestershire, and hot sauce, a little salt, black pepper, and cayenne pepper.

7. Simmer for 20 to 30 minutes.

8. Add the shrimp, green onions and parsley.

9. Simmer for 10 minutes more or until the shrimp are thoroughly cooked.

10. Stir in the 3 tbsp butter and adjust the seasonings to taste.

Shrimp Stock Recipe

Ingredients:

• the Sells and tails from 2 lbs. of Louisiana shrimp
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 2 garlic cloves
• 1 lemon sliced
• 2 fresh bay leaves
• 3 sprigs fresh thyme
• 1 tsp. black peppercorns

Directions:

1. Add all ingredients to a 2-quart saucepan.

2. Cover with cold water, it should be about 6 to 8 Cups.

3. You’ll need 1 1/2 cups for the etouffee. Bring almost to a boil, reduce the heat to a low simmer.

4. Simmer for about 45 minutes to an hour. Strain.