Subj : 5/10 Nat'l Shrimp Day - 4
To   : All
From : Dave Drum
Date : Thu May 08 2025 21:59:46

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Etouffee
 Categories: Seafood, Vegetables, Herbs, Rice
      Yield: 4 servings
 
      4 tb Unsalted butter
      1    Yellow onion; fine chopped
      2    Celery ribs; thin sliced
    1/2    Bell pepper; fine chopped
      4 cl Garlic; minced
      3 tb A-P flour
      2 tb Tomato paste
    3/4 c  Chicken or vegetable stock
      1 tb Hot sauce; to taste
      1    Dried bay leaf
      2 ts Store-bought Creole
           - seasoning *
           Salt & black pepper
      1 lb U-50 shrimp; peeled,
           - deveined
      1    Scallion; green parts
           - chopped
           White rice; to serve
 
  * UDD recommends Tony Chachere's (green can) or
  Louisiana Fish Fry (orange can)
  
  In a large skillet, melt the butter over medium-high
  heat. Add the onion, celery and bell pepper, and cook
  until softened, about 7 minutes. Add the garlic and cook
  until fragrant, 1 more minute.
  
  Sprinkle the flour over the ingredients and stir
  constantly until lightly toasted, about 5 minutes. Add
  the tomato paste, and stir and cook for 1 more minute.
  
  Pour in the stock and 3/4 cup water. Cook until the
  liquid is reduced by half, about 3 minutes. Add the hot
  sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
  1/2 teaspoon pepper. Bring to a boil, and cook until the
  mixture starts to thicken, about 2 minutes.
  
  Stir in the shrimp and reduce the heat to medium. Simmer
  until the shrimp is cooked through and opaque, about 5
  minutes, turning each piece halfway through. Remove from
  the heat. Taste and adjust seasoning. Sprinkle the
  scallions on top. Serve warm over rice.
  
  By: Vallery Lomas
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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