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Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips (Emeril Lagasse) Recipe

Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips (Emeril Lagasse) Recipe

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Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips (Emeril Lagasse)

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Ingredients:

Serving

4 oz (1 stick) unsalted butter
1/2 cup flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch cayenne
2 tsp minced garlic
1 cup water
2 tsp essence , recipe follows
2 bay leaves
1 cup peeled, seeded and chopped tomatoes
2 tbsp dry sherry
2 tbsp fresh chopped parsley
2 tsp fresh chopped thyme
1 1/2 lb shrimp, peeled
3 tbsp chopped green onions
4 cups steamed long grain white rice
fried mirliton strips, recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
2 medium mirlitons (chayote squash), peeled, cored and cut into strips
2 tbsp essence
1 cup all-purpose flour
4 cups vegetable oil, for frying
salt

Directions:

In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.
Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Fried Mirliton Strips:
Season the mirliton strips with 1 tablespoon of the Essence. Combine the flour with the remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.
In a medium pot with high sides, heat the oil to 350 degrees F. over medium-high heat.
Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Repeat with the remaining mirlitons, and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2658.11 Kcal (11129 kJ)
Calories from fat	1524.9 Kcal
		% Daily Value*
Total Fat	169.43g	261%
Cholesterol	341.59mg	114%
Sodium	6708.97mg	280%
Potassium	2210.49mg	47%
Total Carbs	251.99g	84%
Sugars	4.81g	19%
Dietary Fiber	20.52g	82%
Protein	35.62g	71%
Vitamin C	73.2mg	122%
Vitamin A	2.4mg	81%
Iron	30.2mg	168%
Calcium	294.6mg	29%

Amount Per 100 g
Calories	260.23 Kcal (1090 kJ)
Calories from fat	149.29 Kcal
		% Daily Value*
Total Fat	16.59g	261%
Cholesterol	33.44mg	114%
Sodium	656.81mg	280%
Potassium	216.41mg	47%
Total Carbs	24.67g	84%
Sugars	0.47g	19%
Dietary Fiber	2.01g	82%
Protein	3.49g	71%
Vitamin C	7.2mg	122%
Vitamin A	0.2mg	81%
Iron	3mg	168%
Calcium	28.8mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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