Shrimp Etouffee Recipe

Stock:
The Shells and tails from 2 lb. of Shrimp

1/2 Cup chopped Onion

1/4 Cup chopped Celery

2 Garlic Cloves

1 Lemon sliced

2 Fresh Bay Leaves

3 Sprigs Fresh Thyme

1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water,
it should be about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the
Etouffee. Bring almost to a boil, reduce the heat to a low simmer.
Simmer for about 45 minutes to an hour. Strain.
T
ip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves.


Shrimp Etouffee Recipe:



2 Tbsp Creole Seasoning

4 Tbsp Unsalted Butter

1/2 Cup Onion, Finely Chopped

1/4 Cup Celery, Finely Chopped

1/4 Cup Bell Pepper, Finely Chopped

1/4 Cup Flour

3/4 Cup fresh Tomatoes, diced

1 1/2 Cups Shrimp Stock

2 Tbsp Minced Garlic

I bundle of Fresh Thyme

2 tsp Worcestershire
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)

1/2 Cup Green Onions, thinly sliced

3 Tbsp minced Italian Parsley

2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock

3 Tbsp Unsalted Butter

Salt & Freshly Ground Black Pepper to taste

1 Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions,
bell pepper, and celery, saute until translucent.
Whisk in the flour to make a blonde roux, stirring constantly,
about 3-5 minutes.
Stir in the remaining Creole Seasoning.
Add a small amount of the shrimp stock, stir well to
form a paste, add the remaining stock gradually, whisking
constantly. Bring to a boil, then reduce to a simmer.
You may need a little more stock, but the end result
should be the consistency of a gravy, not too thick,
not too thin.

Add the tomatoes, garlic, Thyme, Worcestershire, and
hot sauce, a little salt, black pepper, and Cayenne.
Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10
minutes more or until the shrimp are cooked through.
Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Rice

Serves 4 as an Appetizer or 2 as a Large Entree.