• After Marid Gras - 2

    From Dave Drum@1:18/200 to All on Tuesday, April 19, 2022 17:07:11
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nawlins Shrimp Etouffee
    Categories: Seafood, Vegetables, Herbs, Chilies
    Yield: 5 servings

    MMMMM------------------------SHRIMP STOCK-----------------------------
    Shells from 2 pounds shrimp
    1/2 lg Onion; chopped
    Top & bottom from 1 green
    - pepper
    2 cl Garlic; chopped
    1 Celery rib; chopped

    MMMMM--------------------------ETOUFFEE-------------------------------
    5 Bay leaves
    2 lb Shrimp; peeled (reserve
    - shells for shrimp stock)
    1/4 c Oil or lard
    1/4 c A-P flour (heaping)
    1/2 lg Onion; chopped
    1 Bell pepper; chopped
    2 Jalapenos; chopped
    1 lg Rib celery; chopped
    4 cl Garlic; chopped
    1 pt Shrimp stock, clam juice, or
    - fish stock
    1 tb Cajun seasoning
    1/2 ts Celery seed
    1 tb Sweet paprika
    Salt
    3 Green onions; chopped
    Hot sauce; to taste

    MAKE THE SHRIMP STOCK: Pour 2 quarts of water into a pot
    and add all the shrimp stock ingredients. Bring to a
    boil, drop the heat down and simmer the stock gently for
    45 minutes. Strain through a fine-meshed sieve into
    another pot set over low heat.

    You will only need about 2 cups of stock for this
    recipe. Use the leftover stock for soup, risotto, etc.
    It will last in the fridge for a week or frozen for up
    to three months.

    MAKE THE ROUX: To make the etouffee, start by making a
    roux. Heat the vegetable oil or lard in a heavy pot over
    medium heat for 1 to 2 minutes. Stir in the flour,
    making sure there are no clumps. Let this cook, stirring
    often, until it turns a very brown; this should take
    about 10 minutes or so.

    ADD THE VEGETABLES: Add the celery, green pepper,
    jalape├▒o and onion, mix well and cook this over medium
    heat for 4 minutes, stirring occasionally. Add the
    garlic and cook another 2 minutes.

    SLOWLY ADD SHRIMP STOCK, THEN THE SEASONINGS AND THE
    SHRIMP: Measure out 2 cups of the shrimp stock and
    slowly add it a little at a time, stirring constantly so
    it incorporates. The roux will absorb the stock and
    seize up at first, then it will loosen. Add additional
    stock as needed to make a sauce about the thickness of
    syrup.

    Add the Cajun seasoning, celery seed and paprika and mix
    well. Add salt to taste, then mix in the shrimp. Cover
    the pot, turn the heat to its lowest setting and cook
    for 10 minutes.

    FINISH AND SERVE: Add the green onions and hot sauce to
    taste. Serve over white rice with a cold beer or
    lemonade.

    Servings: 4 to 6

    By Hank Shaw

    RECIPE FROM: https://www.simplyrecipes.com

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