Shrimp Etouffee (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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Ingredients:
6 tablespoons unsalted butter |
1/2 cup all-purpose flour |
4 cups chopped onions |
2 cups chopped green bell peppers |
2 cups chopped celery |
2 tablespoons minced garlic |
1 (14.5-ounce) can diced tomatoes |
2 bay leaves |
2 teaspoons salt |
1/2 teaspoon cayenne pepper |
2 tablespoons essence, recipe follows |
1 quart shrimp stock |
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined |
1/4 cup chopped parsley leaves |
steamed white rice, for serving |
1/2 cup thinly sliced green onion tops, for garnish |
Directions:
1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
2. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
3. Serve immediately over steamed white rice and garnish with sliced green onion tops.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Shrimp Stock:
15. 1 pound (about 1 quart) shrimp shells and heads
16. 1 cup coarsely chopped yellow onions
17. 1/2 cup coarsely chopped celery
18. 1/2 cup coarsely chopped carrots
19. 3 smashed garlic cloves
20. 1 bay leaf
21. 1 teaspoon black peppercorns
22. 1 teaspoon dried thyme
23. 2 teaspoons salt
24. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
25. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
26. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
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