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Receta Shrimp Etouffee
by Shari, The Saucy Gourmet

Shrimp Etouffee

"The word Etouffee (Ay-2-FAY) translates roughly to smothered , stewed, or braised"

Calificación: 4.5/5
Avg. 4.5/5 2 votos
  Cajun
  Raciónes: 4

Ingredientes

  • 2 tablespoons creole seasoning
  • 4 tablespoons unsalted butter
  • 1/2 cup onion -- finely chopped
  • 1/4 cup celery -- finely chopped
  • 1/4 cup bell pepper -- finely chopped
  • 1/4 cup flour
  • 3/4 cup fresh tomatoes -- diced
  • 1 1/2 cups shrimp stock
  • 2 tablespoons garlic -- minced
  • 1 bundle fresh thyme
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 cup green onions -- thinly sliced
  • 3 tablespoons italian parsley -- minced
  • 2 pounds shrimp -- Peeled and Deveined, Save shells for the stock
  • 3 tablespoons unsalted butter
  • salt and pepper -- to taste
  • 1 recipe creole rice

Direcciones

  1. Season the shrimp with 1 Tbsp of the Creole Seasoning.
  2. Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
  3. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
  4. Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
  5. Serve over Creole Boiled Rice.