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   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   
        
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