SHRiMP eTouFFee

I love to look at the sale circulars to help decide what to make for dinner. Today 24-30 count shrimp was on sale for $4.99 per pound so that cinched the deal for me. It was a pretty nice day with the weather being in the mid 80's and a slight breeze so I didn't want anything too heavy on the menu. When I grocery shop and see specific items, pictures of finished foods flash through my mind. When I look at shrimp I think of Etouffee, Po' Boys, Low Country Boils and the list goes on and on...I made an executive decision and decided tonight would be etouffe. Emeril Lagasse has a recipe in his cookbook 'Real and Rustic' for crawfish etouffee that I substitute in peeled and deveined shrimp for the crawfish. If I do crawfish, I use 3 of those packages of crawfish tails in the seafood department. I love it either way, see what you think.

Here is the recipe from Emeril's website. The only differences I see from the one in the book are this one is doubled, the addition of garlic, which is never a bad idea *imho* :o) and the exemption of 2 bay leaves (4 for this recipe). Other than that, it's all the same.

I serve my etouffee with garlic bread and over jasmine rice.



SHRIMP ETOUFFEE

Ingredients needed:

1 1/2 sticks (12 tablespoons) butter
4 cups chopped onions
2 cups chopped bell peppers
2 cups chopped celery
2 teaspoons chopped garlic
2 pounds medium shrimp, peeled and deveined
2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons flour
2 cups water
6 tablespoons chopped parsley
1/2 cup chopped green onions

Melt the butter in a large skillet over medium heat. Add the onions, bell peppers, and celery and sauté until soft and golden, about 10 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink.

Dissolve the flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for about 2 minutes more.

Serve right away.

Yield: 4 to 6 servings


Enjoy!