Recipe
Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips
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]
- 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.
Recipe Details
- Source: Emeril Live EM1E60e [5]
- Dish Type: Entree [6]
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