shrimp etouffee

  I had a yen for etouffe but not for the rice so i made a southern style green beans with new potatoes. I also found some Collard greens in the refrigerator that I forgot to use the other day so made them too.

Easy Shrimp Etouffee

INGREDIENTS

Shrimp Stock

Shells and tails from 2 lbs of shrimp

1 lemon, sliced

½ an onion, skinned

2 stalks celery

½ teaspoon dried thyme

½ teaspoon ground black pepper

For the Etouffee:

2 lbs raw shrimp, peeled and cleaned

2 Tablespoons creole or cajun seasoning, divided

7 Tablespoons butter, divided

½ cup roughly chopped onion

¼ cup roughly chopped celery

¼ cup roughly chopped red bell pepper

¼ cup flour

1½ - 2 cups shrimp stock (or chicken stock)

¾ cup canned diced tomatoes

2 Tablespoons minced garlic

2 teaspoons Worcestershire sauce

1 teaspoon hot sauce

Cooked rice or quinoa 

INSTRUCTIONS

For the stock:

Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.

Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.

In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.

Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.

Slowly pour in ¼ cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.

Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.

Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.

Recipe adapted from NOLA Cuisine

Old Fashioned Slow Stewed Southern Green Beans

©From the Kitchen of Deep South Dish

2 pounds of fresh green beans

4-1/2 cups of water

5 ounces of fatback or salt pork, rinsed and cubed, sliced or quartered

1 teaspoon of freshly cracked black pepper, or to taste

1/4 teaspoon of cayenne pepper, or to taste, optional

Salt, at the end, only as needed, to taste

1 tablespoon of butter or bacon fat, to finish, optional

Rinse, trim and snap green beans in half or thirds. Place into a large saucepan with fatback and pepper; bring to a boil. Reduce to a very low simmer, cover and let barely simmer for 1 hour to 1-1/2 hours. Taste and adjust seasonings, adding salt only as needed. Finish by stirring in the butter or bacon fat.

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Cook's Notes: Remember, these beans are slow stewed, not boiled. They need to remain on a very bare simmer the entire cooking time - do not let them boil. Use fresh, raw green beans only, not frozen or canned. Do not substitute. Ham hocks or bacon are a suitable stand-in if you must, but the taste is not at all the same. Add whole scrubbed, tiny new potatoes about halfway through if desired and continue cooking until they are tender.