Recipe

Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips

  • Yield: 4 servings

Ingredients

  • 1 stick unsalted butter
  • 1/2 cup flour
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 2 teaspoons minced garlic
  • 1 cup water
  • 2 teaspoons Essence
  • 2 bay leaves
  • 1 cup peeled, seeded and chopped tomatoes
  • 2 tablespoons dry sherry, or dry white wine
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons fresh chopped thyme
  • 1 1/2 pounds shrimp, peeled
  • 3 tablespoons chopped green onions
  • 4 cups steamed long grain white rice
  • Fried Mirliton Strips

Directions

  • In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.
  • Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.