Shrimp Etouffee

[Slick]

I made this recipe yesterday and it was so good I can still taste it. I shared some with my neighbors and they raved as well. Crawfish can also be used in place of the shrimp.

There are two major steps that go into making this shrimp etouffee: Making the stock and Making the roux. Creating a shrimp stock is a feat all on its own, but it provides the backbone of flavor in the dish that would otherwise taste mostly of spice. The roux is the most temperamental part of the dish. Aside from the stock, an etouffee builds flavor through the roux, literally by toasting of the flour that is added during the cooking process. If it is not watched properly, the roux can turn from appetizing to noxious quickly.

Shrimp Etouffee Recipe - Serves 4-6
Ingredients
1-2 pound freshly cleaned shrimp - I like a lot of shrimp so I use 2 lbs.
5 teaspoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups shrimp stock
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced green bell pepper
2 tablespoons minced garlic
2 tablespoons Worcestshire Sauce
2 tablespoons minced parsley
3/4 cup green onions sliced thin
3/4 cup fresh diced tomatoes
1 teaspoon dried thyme
Salt and Black Pepper to taste
2 tablespoons Creole Seasoning* I use Tony C's.
Plain white rice - enough for 4 servings

Directions
Season the cleaned shrimp with 1 tablespoon Creole Seasoning and refrigerate.
Melt the butter in a large cast iron skillet; add yellow onion, celery, and bell pepper. Saute until the onions become translucent.
Whisk in the flour to start the roux. The color of the roux at this stage should be a blond color. Whisk constantly for 3-5 minutes.
Stir in the rest of the Creole Seasoning or until consistency of gravy.
Gradually add the shrimp stock to the roux, whisking continuously. The roux should now have a paste-like consistency and be darker in color.
Bring to a boil, then lower the heat and reduce to a simmer.
Add the garlic, thyme, Worcestshire sauce, salt and pepper and let simmer for 20 - 30 minutes, stirring occasionally. The roux should become a dark-brown/ brick color.
Add the parsley, green onions, tomatoes and seasoned shrimp. Continue to cook for another 10 minutes or until the shrimp are cooked through.
The consistency at this point should be that of gravy. If it's too thick add a little more shrimp stock.
Serve over plain rice with French bread and green salad. If you like it a little spicier add a little Cayenne pepper to taste.



Shrimp Stock Recipe:
The heads, tails, and shells of 1-2 lb of fresh head-on shrimp
If you can't find head-on just use shrimp with the shell on.
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrot
4 garlic cloves (smashed)
2 Bay Leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoon salt
1 teaspoon black pepper
1 Lemon sliced

Rinse shrimp shells and heads then combine with spices, herbs, and vegetables. Cover with lemon slices. Add enough water to cover and bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes to 1 hour. Stir occasionally. Strain the stock through a fine sieve. The stock can be frozen and saved for up to a couple months.