One of Louisiana finest meals, shrimp etouffee. I made this for my husband on Valentine's Day. We usually eat seafood on that day because that was the day my husband (at that time boyfriend) proposed and I was eating shrimp. Aww, I remember that day it was such a beautiful night. We ordered take out that night because the lines were extremely long. It was seafood of course from Lafayette's Restaurant. Aww....ok, I digress back to the shrimp etouffee. It's one of the most classic dishes in the south and the aroma is breath taking. Etouffee is a French word that usually means stew, smother or braise. It gets its deep, dark coloring and flavor from a roux that's made with oil and flour. It's most popular in New Orleans and of course the southernmost parts of Louisiana. So here is a little taste of my version of Shrimp Etouffee. Enjoy!!!
1 LB Peeled and Deveined Raw Shrimp
1 8 oz can of tomato paste, (I did not use the entire can only 2 tbsp. of it)
1 red bell pepper, diced
1 green bell pepper, diced
4 green onion tops, diced
5 garlic cloves, minced
2 green chili peppers
1 yellow onion
1 bundle of thyme
1 tbsp. chopped parsley
4 tbsp. butter
1/3 cup heavy cream
1/4 cup olive oil
1/4 cup flour (i used whole wheat)
2 1/2 cups of water
salt and pepper to taste
Cayenne pepper (depends on how spicy you want it)
Hot Cooked Rice
Season Shrimp with salt, cayenne pepper, black pepper and set aside. Melt the butter in a hot pan medium heat. Add the onions, bell peppers, green onions, garlic, green chili, and parsley. Sauté until vegetable becomes translucent. Add the tomato paste with the vegetable and continue to stir. In a second pot make the roux and that's adding the olive oil and flour until it becomes a reddish brown color. After the roux is done add it to the vegetable mixture and continue to stir. Add the water and continue to whisk all the ingredients together. Bring the pot to a boil, and then lower the heat to simmer. Add the spices and the thyme. Let it simmer for 20 minutes. Bring the pot to a boil and add the heavy cream and then lower the heat to simmer. Let it simmer for 10 minutes. Add the shrimp and let it simmer for 10 more minutes. If the gravy is still to thin add more roux or heavy cream. It thickens as it cools. Adjust seasoning if you have to, Enjoy!!!
Make Fridays A Little More Special Than Normal!!