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Shrimp Étouffée - Shrimp Étouffée Recipe

Thursday, December 3, 2009

                                               Shrimp Étouffée - Shrimp Étouffée Recipe

Shrimp Étouffée - Shrimp Étouffée Recipe Ingredients

1⁄4 cup peanut oil

2 cups fish stock or vegetable

1⁄4 cup all-purpose flour

1 large onion, coarsely chopped

11⁄2 pounds medium shrimp (35 to 40 per pound), peeled and

2 celery stalks, coarsely chopped

1 green bell pepper, cored,

5 dashes Tabasco sauce, or more
seeded, and coarsely chopped
to taste

3 garlic cloves, finely chopped
Freshly ground black pepper to

1 tablespoon minced thyme

2 teaspoons salt

Shrimp Étouffée - Shrimp Étouffée Recipe Cooking Process

1.Heat the peanut oil in a large heavy saucepan over medium heat until it is hot and rippling. Add the flour and whisk until it’s completely incorporated. Reduce the heat to medium-low and cook, stirring or whisking often, until the mixture is golden brown, about 10 minutes.

2.Add the onion, celery, bell pepper, and garlic and cook, stirring constantly, for 5 minutes, or until the vegetables soften and the flour mixture is deeply browned. Stir in the thyme and salt. Cook, stirring constantly, for 30 seconds more.

3.Whisk in the stock and continue to whisk until the sauce is smooth and comes to a simmer. Reduce the heat to the merest flame to keep the mixture at a simmer, cover the pan, and simmer for 15 minutes, stirring occasionally.Shrimp Étouffée - Shrimp Étouffée Recipe

4.Add the shrimp and stir until they are well coated with sauce. Cook, stirring once or twice, until the shrimp are just beginning to turn pink, about 1 minute. Add the Tabasco sauce and black pepper. Turn off the heat, cover the pan, and let sit for 5 minutes before serving. The heat of the sauce will continue to cook the shrimp.


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