Subj : Shrimp Dishes We Love 17
To   : All
From : Dave Drum
Date : Thu Nov 21 2024 12:31 pm

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
  
  Uncle Dirty Dave's Archives
 
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