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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Etouffee
Categories: Cajun, Seafood
Yield: 2 Servings
MMMMM---------------------------STOCK--------------------------------
Shells and tails;
- from 2 lb of shrimp
1/2 c Onion; chopped
1/4 c Celery; chopped
2 cl Garlic
1 Lemon; sliced
2 Fresh bay leaves
3 Fresh thyme sprigs
1 ts Black peppercorns
MMMMM----------------------SHRIMP ETOUFFEE---------------------------
2 tb Creole seasoning
4 tb Unsalted butter
1/2 c Onion; finely chopped
1/4 c Celery; finely chopped
1/4 c Bell pepper; finely chopped
1/4 c Flour
3/4 c Fresh tomatoes; diced
1 1/2 c Shrimp stock
2 tb Garlic; minced
1 Fresh thyme bundle
2 ts Worcestershire
1 ts Hot sauce (Crystal or
- Louisiana Gold)
1/2 c Green onions; thinly sliced
3 tb Italian parsley; minced
2 lb Shrimp;
- good quality,
- peeled & deveined,
- save shells for stock
3 tb Unsalted butter
Salt; to taste
Black Pepper;
- freshly ground, to taste
Rice
Stock:
Add all ingredients to a 2 qt saucepan. Cover this with cold water, it
should be about 6 to 8 cups. You'll need 1-1/2 cups for the etouffee.
Bring almost to a boil, reduce the heat to a low simmer. Simmer for
about 45 minutes to an hour. Strain.
Tip:
When adding fresh thyme to a simmered dish like this, I always bundle
the thyme tightly with butchers twine. The leaves will remove
themselves while cooking, and you will get all of the flavor from the
stems. When ready to serve just remove the bundle of stems along with
your bay leaves.
Shrimp Etouffee:
Season the shrimp with 1 tb Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell
pepper, and celery, saute until translucent.
Whisk in the flour to make a blonde roux, stirring constantly, about
3 to 5 minutes.
Stir in the remaining Creole Seasoning.
Add a small amount of the shrimp stock, stir well to form a paste,
add the remaining stock gradually, whisking constantly. 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.
Add the tomatoes, garlic, thyme, Worcestershire, and hot sauce, a
little salt, black pepper, and cayenne. Simmer for 20 to
30 minutes.
Add the shrimp, green onions, and parsley, simmer for 10 minutes more
or until the shrimp are cooked through. Stir in the 3 tb butter, and
adjust the seasonings to taste.
Serve over Rice
Recipe FROM:
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