Shrimp Etouffee is a classic New Orleans dish, and though it is perfect anytime, it is especially fitting for Mardi Gras!
9 Tablespoons butter, cut into 9 slices
2 lbs extra large shrimp (21–25 to a pound)shells reserved
3 chopped onions with 2 c reserved for stock
3 celery ribs, chopped with 1/2 c reserved for stock
Salt and pepper
5 c water
8 garlic cloves, 2 peeled and smashed for stock, 6 minced)
1 T black peppercorns
3 bay leaves
2 sprigs fresh thyme plus 1 teaspoon, minced
1 t smoked paprika
2 t cayenne powder
1 t white pepper
1 t fresh ground black pepper
1 t dried basil leaves
1/2 t dried thyme leaves
1/2 c all purpose flour
1 green bell pepper, stemmed, seeded and diced
1 14.5 oz can diced tomatoes
3 scallions minced
2 teaspoons Worcestershire sauce
2 c uncooked rice
2 1/2 c chicken stock
2 T finely chopped onions
2 T finely chopped celery
2 T finely chopped green bell peppers
2 T unsalted butter, melted
1/2 t salt
1/4 t garlic powder
A pinch of white pepper, cayenne pepper and black pepper
To make shrimp stock: Heat 1 T butter in a Dutch oven over medium heat. Add shrimp shells, 2 c onion, 1/2 c celery and 1 t salt and cook until shells are spotty brown, about 10 minutes. Add water, smashed garlic, peppercorns, bay leaves and thyme sprigs. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Strain through mesh sieve, pressing on solids to extract liquid. (Stock can be made ahead and refrigerated for up to three days.)
Whisk together seasoning mixture of smoked paprika, cayenne, black pepper, white pepper , thyme and basil. Set aside.
Toast flour in a clean dry pot over medium heat, stirring constantly, until it just begins to brown, about 5 minutes. Whisk in remaining 8 T butter, until melted and combined with flour. Continue to cook, whisking constantly, until deep brown, 4 to 6 minutes longer.
Add bell peppers, 1 T of seasoning mixture, remaining onion and celery and cook until veggies are soft, about 10-12 minutes.
Slowly whisk in 4 cups of stock or clam juice until incorporated. Reserve extra for another use. Bring to a boil, reduce heat to medium low and simmer until slightly thickened, about 25 minutes. Stir in additional seasoning mixture to make it as spicy as you want.
Season shrimp with salt and pepper. Add to pot and simmer until cooked through, about 5 minutes. Stir in scallions and Worcestershire sauce. Season with salt and pepper. Serve over rice with hot sauce and lemon if desired.
To make baked rice:
In a 5 x 9″ loaf pan, combine all ingredients. Mix well. Seal pan with foil. Bake at 350 until rice is tender, about 1 hour and 10 minutes. Serve immediately. However rice can also be kept hot for about 45 minutes if kept covered.
*I made this recipe with homemade shrimp stock. Another way is to use bottled clam broth. Both are good. If you don’t want to make your own shrimp stock skip ahead in the recipe and buy 4 c clam broth.
Adapted from: Paul Prudhomme and Cooks Illustrated
This recipe has a lot of seasoning. It is not necessary if you do not prefer it spicy. Just add the smoke paprika, and a 1/4 t of cayenne powder if you prefer it less seasoned.
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