Shrimp Etouffee
"I love all different colors and flavors of peppers. This recipe gets some of its "heat" from Poblano pepper and the rest from the cayenne. My son Mark loved this!"
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 4 tablespoons canola oil
- 4 tablespoons flour
- 1 bunch green onion, chopped med
- 1⁄2 cup celery, fine dice
- 1 green pepper, small dice
- 1⁄2 red pepper, small dice
- 1 poblano pepper, small dice
- 1⁄2 bell pepper, small dice (yellow or orange color)
- 2 garlic cloves, mashed and chopped
- 1⁄4 cup parsley, chopped (flat leaf parsley)
- 3⁄4 cup chicken broth
- 1 1⁄2 lbs peeled shrimp
- 1⁄4 cup soft butter
- 1 tablespoon thyme
- 1 tablespoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon salt
directions
- Mix the spices and set aside.
- In a heavy cast iron skillet heat the oil, add flour and make a roux – stir the oil and flour over medium heat until almost mahogany colored. This process will take a little while.
- Add the vegetables except the parsley all at once. Add half of the spices and mix. Remove from the heat.
- Mix the remaining spices with the raw shrimp. Put the skillet back on the flame and add the shrimp. Stir until they begin to turn pink. Add chicken broth gently and simmer until bubbling quietly.
- Add the butter a small dollop at a time and shake the pan to amalgamate into the sauce. Don’t stir too much as the sauce could separate. Add the parsley, reserving 2 TB for garnish. Turn out onto a rimmed shallow bowl and top with reserved parsley. Serve over steamed rice.
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RECIPE SUBMITTED BY
In spite of my work as an asset manager I still manage to cook my heart out on weekends for my friends and family. Nothing makes me happier than that small silence between the first bite and the "Ohhhhh" from my guests -- they liked it! I've been collecting cookbooks and recipes for over 25 years -- rarely really USE them but love the inspiration they provide. My favorite cookbook is Julia Child's original Mastering the Art of French Cooking. I used that book to teach myself how to cook when I was in college. My tastes have changed over the years -- right now my passion is Mediterranean food - my trips to Israel changed my palate forever! Just bring me some eggplant salad, cucumbers, hummus, Harissa, homemade pita and some grilled fish! Pet peeves are boring pasta dishes (lots of pasta and no flavor) and salads drowning in bland/sweet bottled dressing. YUK!
