The Recipes

Shrimp Etouffee

It's been about two years since I was in New Orleans and I think it's about time I went back.  I ate all of the classic dishes while I was there, although hands-down, my favorite experience was visiting the New Orleans School of Cooking, where for the can't-beat-it price of $24, you get a very entertaining cooking demonstration on several classic New Orleans dishes, full lunch, and pretty much as many Abita beers as you can drink.

I think it's high time I test out my New Orleans skill set again; of course, with a few One If By Food tweaks.

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Shrimp Etouffee

Ingredients:

- 1 T. butter

- 1 T. oil

- 1 scallion, diced, reserving some of the green part for garnish

- 1/2 celery rib, diced

- 1/4 small yellow onion, diced

- 1/4 bell pepper, diced

- 1/2 roma tomato, diced

- 3 T. tomato sauce

- 1/2 tsp. cayenne

- 1 tsp. paprika

- 1 garlic clove, minced

- 1 T. Cajun seasoning

- 1 1/2 T. flour

- 1/2-3/4 c. shrimp stock

- 4-6 shrimp, peeled and deveined

- dash of Worstershire sauce

- dash of hot sauce

- 1/4 c. rice for serving

- 1/2 lime, juiced

- salt

- pepper

Heat the oil in a skillet.  Add the butter and let it melt before adding the celery, onion, pepper, and scallion to the pan.  Season with salt and let them cook for 7-8 minutes.  Add in the tomato, cayenne, paprika, Cajun seasoning, and garlic and stir another minute.  Stir to combine.  After a few minutes, add in the flour and stir it so that it coats all of the vegetables.  Add in the stock and tomato sauce, season again lightly with salt and pepper, and let it simmer for about 8 minutes.

Add in the Worstershire and hot sauce and nestle the shrimp into the pan.  Let the shrimp cook in the sauce for about 2-3 minutes per side; they should turn pink and curl up slightly.

Plate the rice in the center of a shallow dish.  Arrange the shrimp around the rice and ladle the sauce into the dish.  Garnish with the scallions and finish with the lime juice.

 

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