Subj : Shrimp Dishes We Love 17
To   : All
From : Dave Drum
Date : Thu Nov 21 2024 12:33:52

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Chilies
     Yield: 4 Servings

     4 tb Unsalted butter
     1    Yellow onion; fine chopped
     2    Celery ribs; thin sliced
   1/2    Green bell pepper; fine
          - chopped
     4 cl Garlic; minced
     3 tb All-purpose flour
     2 tb Tomato paste
   3/4 c  Chicken stock
     1 tb Hot sauce; to taste
     1    Dried bay leaf
     2 ts Creole seasoning (see Tip)
          Salt & black pepper
     1 lb Shrimp; peeled, deveined
     1    Scallion; green parts
          - chopped
          White rice; for serving

 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.

 TIP: To make your own Creole seasoning, combine 1
 tablespoon smoked paprika, 1 tablespoon chile powder, 1
 teaspoon onion powder, 1 teaspoon garlic powder, 1/2
 teaspoon cayenne pepper (or less, if desired), 1/2
 teaspoon fine sea salt and 1/2 teaspoon black pepper in
 a small bowl and stir together. Store in an airtight
 container in a cool, dry place.

 By: Vallery Lomas

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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