Friday, November 9, 2007

Thoughts of food...today is a shrimp etouffee recipe kind of day

When the weather gets cooler, I really get in the mood for richer foods and soups. Luckily, living in the New Orleans area has its advantages. There are great restaurants everywhere! Today is a stay-inside kind of day so I'll do my own shrimp etouffee and rice. You can use frozen shrimp for this recipe and I do if I don't feel like running to the store to get fresh ones, but you really need the head fat (I know, gross) to make the full flavor. Here's a copy of the recipe if anyone feels adventurous...

shrimp etouffee recipe

Shrimp or Crawfish Etouffee
Ingredients:
1 POUND peeled shrimp tails(FRESH OR FROZEN)(can also use crawfish tails instead of shrimp)
reserve 2tbls head fat (totally optional)
3 TABLESPOONS all-purpose flour
1/4 CUP BUTTER
ONE container diced mixed seasoning or 1 stalk finely chopped celery, 1 medium onion finely chopped, 1 clove garlic finely chopped and 3 green onion stalks finely chopped
3 TABLESPOONS chopped fresh parsley or 1 tbls dried parsley for garnish
1 1/2 CUPS water, seafood or veggi stock
2 1/2 TEASPOONS lemon juice
1/2 TEASPOON salt
1/4 TEASPOON fresh ground pepper or cajun seasoning
3 DASHES hot red pepper sauce
3 CUPS cooked white rice
STEPS:
Using a 3 qt saucepan, heat the butter over medium-high heat until butter is melted and bubbly. Reduce heat to medium and add the flour. Make sure to STIR constantly or the roux will burn. Keep stirring and cook this flour/butter combination for about 6-8 minutes until it is thick and caramel in color. Next, add the mixed seasoning or onion/green onion/celery/garlic and stir constantly for about 6 more minutes or until they become soft and opaque. Stir in the shrimp tails, head fat(optional), salt, pepper, pepper sauce, lemon juice, water or stock and heat to boiling. Reduce heat and simmer uncovered stirring frequently until the shrimp tails are bright pink and white and fully cooked. Garnish with parsley and serve over rice. Serve with crusty french bread for dipping and spicy bread and butter pickles or pickled okra. This makes such a great "welcome to fall" treat!

I'm looking for a great minestrone recipe so if you know of one and you'd like to pass it along I'd be really grateful!

2 comments:

WWHuntsville Ranch said...

How many will this serve?

toronto bathroom renovations said...

GOOD RECEIPE OF DELICIOUS FOOD ????