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Shrimp EtouffeMain Dishes & Casseroles
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Submitted by Jacob Gross
on Sunday, March 23, 2008
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| Makes: | Depends servings |
| Prep Time: | 20 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 55 minutes |
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There are as many ways to make etouffe as there are gumbos, stews, courtboullion and sauce piquant. This etoufee has a nice combinaton of those dises. The author writes - "It's important to not add the shrimp until the end so they don’t become rubbery". I love the author's comment for the recipe yield...depends how hungry you are, So we are guessing ONE if you are hungry enough. One reminds me of the these fun facts from Recycling Fun Facts - Recycling one aluminum can saves enough energy to run a TV for three hours -- or the equivalent of a half a gallon of gasoline.
* 350,000 aluminum cans are produced every minute!
* More aluminum goes into beverage cans than any other product.
* Once an aluminum can is recycled, it can be part of a new can within six weeks.
* Because so many of them are recycled, aluminum cans account for less than 1% of the total U.S. waste stream, according to EPA estimates.
* During the time it takes you to read this sentence, 50,000 12-ounce aluminum cans are made.
* An aluminum can that is thrown away will still be a can 500 years from now!
* There is no limit to the amount of times an aluminum can can be recycled.
* Aluminum can manufacturers have been making cans lighter -- in 1972 each pound of aluminum produced 22 cans; today it yields 29 cans.
Keep America and Acadiana Beautiful!
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| Ingredients |
| 1 pound peeled washed medium shrimp |
6 cups shrimp stock |
| 2/3 cup flour |
2/3 cup oil |
| 1 cup each finely chopped celery and bell pepper |
1 cup finely chopped onions |
| 1 cup finely chopped green onions |
4 tbsp butter |
| 1 1/2 tsp paprika |
1 1/2 tsp salt |
| 1 tsp cayenne |
1 tsp white pepper |
| 1 tsp black pepper |
3/4 tsp dry mustard |
| 3/4 tsp garlic powder |
1/2 tsp dried thyme |
| 1/2 tsp dried basil |
1/2 cup tomato paste |
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| | | Directions | Prep Time show our author has a sense of humor - He writes "well how fast can you chop vegetables?" Direction for cooking - Heat the oil until it smokes, whisk in the flour and continue whisking until dark brown. Then add 1/2 the celery, onion, and bell pepper to the roux. Melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes. Meanwhile boil stock then reduce to a simmer and add roux one spoonful at a time. Add tomato paste to vegetables and cook 7-8 minutes. Simmer stock for 15 minutes. Add shrimp to tomato vegetable mixture cook 2-3 minutes then add to stock and take off heat.
Recommended Sides ------Plain white cooked rice
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