Monday, January 14, 2013

Shrimp Etouffee

4 tablespoons Margarine
1/4 cup flour
1 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
1-2 cloves garlic, minced
1 bay leaf
1 tablespoon Creole Seasoning
2 cups shrimp stock or chicken broth
1 1/2 pounds medium shrimp, peeled and deveined
Steamed white rice, for serving
1/8 cup thinly sliced green onions, for garnish

Melt the butter in a large pot over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, about 5 minutes. Add the onions, bell pepper, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Whisk the stock into to the pot and season with the bay leaf and 1/2 tablespoon creole seasoning

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 20 minutes. Season the shrimp with the remaining creole seasoning and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through.

Serve immediately over steamed white rice and garnish with sliced green onion tops. Serves 5-6.

*For a lower sodium option, substitute half of the chicken broth with water. Also, only use 1 teaspoon of regular creole seasoning and add 1/2 teaspoon of Emeril's Essence (minus the salt) if additional flavor or heat is desired.

Emeril's Essence Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt (omit for low sodium option)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in airtight container.

Recipe Source: adatped from Emeril Lagasse