Shrimp Etouffee

Happy Mardi Gras!  We celebrated with a spicy bowl of Shrimp Etouffee and a glass of our favorite rosé.  Inspired by the etouffee we had at our friends Gil and Cookie’s house a week or so ago, I sought out a recipe.  I decided on one from Emeril and altered it a bit.  Next time, I’d alter it a bit more–it turned out nose-runnin’-hot for Mr16 and I!  Of course, DH added even more hot sauce!

Most ingredients are fairly common:

  • 3 TBSP butter
  • 1/4 cup flour
  • 2 cups chopped onion  (2 medium or 3 small onions)
  • 1 cup chopped green pepper  (1 large pepper)
  • 1 cup chopped celery  (8 ribs from a celery heart)
  • 1 TBSP minced garlic  (2 cloves)
  • 1 cup canned diced tomatoes
  • 1 bay leaf
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 TBSP creole seasoning, such as Tony Chachere’s
  • 2 cups chicken stock
  • 1 pound shrimp, peeled and deveined
  • 1/8 cup chopped parsley
  • cooked white rice for serving
  • thinly sliced green onion to garnish

Chop onion, green pepper, and celery.  Mince garlic.  Set aside.

In a large pot over medium heat, melt butter, add flour and cook (creating a roux) until light caramel colored, 5-7 minutes.

Add onions, pepper, celery and garlic to the roux.  Cook until soft, 10 minutes.

Add tomatoes and spices: bay leaf, salt, black pepper, cayenne pepper, and 1 TBSP creole seasoning.  Cook for 2-3 minutes.  Add stock, stir to blend.  Bring to a boil and simmer 45 minutes.

While etouffee simmers, chop parsley and slice green onions.  Set aside.

Cook rice according to package instructions.  Keep warm.

Peel and devein shrimp.  (I use “easy peel”–already deveined!)  Place shrimp in a bag, add the other TBSP creole seasoning, shake to distribute evenly. (I’d leave this TBSP out next time, but if you love spicy, leave it in!)

Add shrimp to the pot and cook until transluscent and pink, 5-7 minutes. 

Add parsley and stir to combine.

Place a mound of rice in a bowl.  Ladle Etouffee around it, garnish with green onions and enjoy!  The spicy yumminess of the etouffee is complimented perfectly by the bright strawberry and grapefruit notes in Reeder Mesa’s Land’s End Wild Rosé.  A nice off-dry reisling would be yummy too!

Now doesn’t that look like a great way to celebrate Mardi Gras!  We had enough for 1 serving each for Mr16 and 1 and seconds for DH, along with leftovers for lunch tomorrow!  I can hardly wait!  Yummy!

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