Mouth Adventures: N'awlins In NYC. Shrimp Etouffee

So I figured since I’m not celebrating Fat Tuesday in New Orleans, I’d at least share one of my favorite dishes! Rice is a must plus shrimp, that’s double love but then just when you think you’re getting RIGHT, here comes the gravy. 

How could one imagine all three favorites in one dish that actually tastes great together. Boom Dynamite…Shrimp Etouffee!

Here’s the recipe:

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 4 cloves garlic
• 1 teaspoon thyme, chopped
• 2 cups shrimp stock
• 1 cup tomato, diced
• 1 tablespoon creole seasoning
• 1 tablespoon Worcestershire sauce
• 1 pound shrimp shelled and deviened
• hot sauce to taste
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons lemon juice (~1/2 lemon)
• 1/2 cup green onions, sliced
• 1/4 cup parsley, chopped

Directions

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown.
2. Add the onion, celery and peppers and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook for a minute.
4. Whisk in the stock, add the tomato, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
5. Add the shrimp and cook until cooked, about 5 minutes.
6. Season with hot sauce, salt and pepper to taste.
7. Mix in the butter lemon juice, green onion and parsley and enjoy over cooked rice.

Tip: If you do not have shrimp stock, simmer the shrimp shells in chicken stock or beer for 30 minutes

via Closet Cooking