Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
4 ounces (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 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
pinch cayenne |
2 teaspoons minced garlic |
1 cup water |
2 teaspoons essence, recipe follows |
2 bay leaves |
1 cup peeled, seeded and chopped tomatoes |
2 tablespoons dry sherry, or dry white wine |
2 tablespoons fresh chopped parsley |
2 teaspoons fresh chopped thyme |
1 1/2 pounds shrimp, peeled |
3 tablespoons chopped green onions |
4 cups steamed long grain white rice |
fried mirliton strips, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
2 medium mirlitons (chayote squash), peeled, cored and cut into strips |
2 tablespoons essence |
1 cup all-purpose flour |
4 cups vegetable oil, for frying |
salt |
Directions:
1. 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.
2. 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.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
7. Fried Mirliton Strips:
8. 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.
9. In a medium pot with high sides, heat the oil to 350 degrees F. over medium-high heat.
10. 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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