Are you ready for something hot, Hot, HOT!? Well, here's a nice little recipe sure to spice things up! I adapted this recipe from the "Bam" man himself, Emeril Lagasse:
~Shrimp Etouffee~
4 cups chopped red onions
2 cups chopped bell peppers (use red, orange, yellow, and green for a nice color mixture)
2 cups chopped celery
3-10 minced cloves of garlic (according to your own taste)
1 (14.5 oz) can diced tomatoes, drained
3 tsps kosher salt
2 bay leaves
1 quart shrimp stock (peel 3 lbs 21-25 count shrimp, reserve shells and heads. Simmer heads and shells in 2 quarts water with 1 quartered onion, 1 coarsely chopped carrot, and 1 cup white wine, for 30 min. Strain and simmer liquid, reducing by half. Should yield 1 quart.)
1/2 teaspoon cayenne pepper (add another pinch for more heat)
the 3 lbs of shrimp that were shelled
Steamed white rice for serving (cook approximately 3 cups worth)
1/2 cup thinly chopped green onions
1/2 cup chopped parsley or cilantro
-roux-
9 tbsps olive oil or butter
9 tbsps flour
In a large pot or Dutch oven, melt the butter or heat your oil over medium heat. Stir in flour and cook over medium low heat for 5-7 minutes, until the roux is golden brown. Add the onions, bell peppers, celery, and garlic to the roux and cook for 10 minutes, stirring often. Add the tomatoes and season with the cayenne, bay leaves, salt, and a few good grinds of black pepper. Cook for another 3 minutes and then whisk in the quart of shrimp stock.
Bring to a boil then reduce to a simmer. Cook for 30-45 minutes on low heat, stirring occasionally.
Now, traditionally, one would season the shrimp with a bit of cayenne, toss them into the etouffee, and cook for about 5 minutes. However, one could sear the shrimp in a hot pan, then toss them into the etouffee, to introduce a bit of a deeper flavor. If you use this method, be sure not to cook the etouffee any longer.
Stir in the parsley. Serve immediately over steamed rice and top with some of the chopped green onions. Enjoy with a cold beer or your favorite table wine.
~Shrimp Etouffee~
4 cups chopped red onions
2 cups chopped bell peppers (use red, orange, yellow, and green for a nice color mixture)
2 cups chopped celery
3-10 minced cloves of garlic (according to your own taste)
1 (14.5 oz) can diced tomatoes, drained
3 tsps kosher salt
2 bay leaves
1 quart shrimp stock (peel 3 lbs 21-25 count shrimp, reserve shells and heads. Simmer heads and shells in 2 quarts water with 1 quartered onion, 1 coarsely chopped carrot, and 1 cup white wine, for 30 min. Strain and simmer liquid, reducing by half. Should yield 1 quart.)
1/2 teaspoon cayenne pepper (add another pinch for more heat)
the 3 lbs of shrimp that were shelled
Steamed white rice for serving (cook approximately 3 cups worth)
1/2 cup thinly chopped green onions
1/2 cup chopped parsley or cilantro
-roux-
9 tbsps olive oil or butter
9 tbsps flour
In a large pot or Dutch oven, melt the butter or heat your oil over medium heat. Stir in flour and cook over medium low heat for 5-7 minutes, until the roux is golden brown. Add the onions, bell peppers, celery, and garlic to the roux and cook for 10 minutes, stirring often. Add the tomatoes and season with the cayenne, bay leaves, salt, and a few good grinds of black pepper. Cook for another 3 minutes and then whisk in the quart of shrimp stock.
Bring to a boil then reduce to a simmer. Cook for 30-45 minutes on low heat, stirring occasionally.
Now, traditionally, one would season the shrimp with a bit of cayenne, toss them into the etouffee, and cook for about 5 minutes. However, one could sear the shrimp in a hot pan, then toss them into the etouffee, to introduce a bit of a deeper flavor. If you use this method, be sure not to cook the etouffee any longer.
Stir in the parsley. Serve immediately over steamed rice and top with some of the chopped green onions. Enjoy with a cold beer or your favorite table wine.
Bon appetito,
Tony
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