MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nawlins Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 5 servings
MMMMM------------------------SHRIMP STOCK-----------------------------
Shells from 2 pounds shrimp
1/2 lg Onion; chopped
Top & bottom from 1 green
- pepper
2 cl Garlic; chopped
1 Celery rib; chopped
MMMMM--------------------------ETOUFFEE-------------------------------
5 Bay leaves
2 lb Shrimp; peeled (reserve
- shells for shrimp stock)
1/4 c Oil or lard
1/4 c A-P flour (heaping)
1/2 lg Onion; chopped
1 Bell pepper; chopped
2 Jalapenos; chopped
1 lg Rib celery; chopped
4 cl Garlic; chopped
1 pt Shrimp stock, clam juice, or
- fish stock
1 tb Cajun seasoning
1/2 ts Celery seed
1 tb Sweet paprika
Salt
3 Green onions; chopped
Hot sauce; to taste
MAKE THE SHRIMP STOCK: Pour 2 quarts of water into a pot
and add all the shrimp stock ingredients. Bring to a
boil, drop the heat down and simmer the stock gently for
45 minutes. Strain through a fine-meshed sieve into
another pot set over low heat.
You will only need about 2 cups of stock for this
recipe. Use the leftover stock for soup, risotto, etc.
It will last in the fridge for a week or frozen for up
to three months.
MAKE THE ROUX: To make the etouffee, start by making a
roux. Heat the vegetable oil or lard in a heavy pot over
medium heat for 1 to 2 minutes. Stir in the flour,
making sure there are no clumps. Let this cook, stirring
often, until it turns a very brown; this should take
about 10 minutes or so.
ADD THE VEGETABLES: Add the celery, green pepper,
jalape├▒o and onion, mix well and cook this over medium
heat for 4 minutes, stirring occasionally. Add the
garlic and cook another 2 minutes.
SLOWLY ADD SHRIMP STOCK, THEN THE SEASONINGS AND THE
SHRIMP: Measure out 2 cups of the shrimp stock and
slowly add it a little at a time, stirring constantly so
it incorporates. The roux will absorb the stock and
seize up at first, then it will loosen. Add additional
stock as needed to make a sauce about the thickness of
syrup.
Add the Cajun seasoning, celery seed and paprika and mix
well. Add salt to taste, then mix in the shrimp. Cover
the pot, turn the heat to its lowest setting and cook
for 10 minutes.
FINISH AND SERVE: Add the green onions and hot sauce to
taste. Serve over white rice with a cold beer or
lemonade.
Servings: 4 to 6
By Hank Shaw
RECIPE FROM:
https://www.simplyrecipes.com
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