• Shrimp Dishes We Love 17

    From Dave Drum@1:396/45 to All on Thu Nov 21 12:31:32 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Etouffee
    Categories: Seafood, Vegetables, Herbs, Chilies
    Yield: 4 Servings

    4 tb Unsalted butter
    1 Yellow onion; fine chopped
    2 Celery ribs; thin sliced
    1/2 Green bell pepper; fine
    - chopped
    4 cl Garlic; minced
    3 tb All-purpose flour
    2 tb Tomato paste
    3/4 c Chicken stock
    1 tb Hot sauce; to taste
    1 Dried bay leaf
    2 ts Creole seasoning (see Tip)
    Salt & black pepper
    1 lb Shrimp; peeled, deveined
    1 Scallion; green parts
    - chopped
    White rice; for serving

    In a large skillet, melt the butter over medium-high
    heat. Add the onion, celery and bell pepper, and cook
    until softened, about 7 minutes. Add the garlic and cook
    until fragrant, 1 more minute.

    Sprinkle the flour over the ingredients and stir
    constantly until lightly toasted, about 5 minutes. Add
    the tomato paste, and stir and cook for 1 more minute.

    Pour in the stock and 3/4 cup water. Cook until the
    liquid is reduced by half, about 3 minutes. Add the hot
    sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
    1/2 teaspoon pepper. Bring to a boil, and cook until the
    mixture starts to thicken, about 2 minutes.

    Stir in the shrimp and reduce the heat to medium. Simmer
    until the shrimp is cooked through and opaque, about 5
    minutes, turning each piece halfway through. Remove from
    the heat. Taste and adjust seasoning. Sprinkle the
    scallions on top. Serve warm over rice.

    TIP: To make your own Creole seasoning, combine 1
    tablespoon smoked paprika, 1 tablespoon chile powder, 1
    teaspoon onion powder, 1 teaspoon garlic powder, 1/2
    teaspoon cayenne pepper (or less, if desired), 1/2
    teaspoon fine sea salt and 1/2 teaspoon black pepper in
    a small bowl and stir together. Store in an airtight
    container in a cool, dry place.

    By: Vallery Lomas

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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