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EricV

Riding, farkling, riding...
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Joined
May 22, 2011
Messages
7,605
Location
Tupelo, MS
Last night's dinner - Shrimp Étouffée

I added more sriracha to mine once on the plate to up the heat, and that red on the rice is more cayenne pepper. The Wife likes a little less heat. This was a bit of prep and processes, but worth the results. Really outstanding meal. I had home made chicken stock on hand, but the shrimp was just frozen raw shrimp from Sams Club.

If you try the recipe, a few tips:
Do all the prep before you start cooking. Mix the spices, clean/prep the shrimp, chop all the veggies.
Start sautéing the veggies/sauce first, the shrimp only takes a couple of minutes. I used a wok to cook the shrimp in, which worked well for 2 lbs of shrimp.
Do let the partially cooked shrimp sit in a bowl for several minutes to get all the juice to settle before adding it to the stock. (remember you don't need to fully cook the shrimp, it will finish in the sauce and not be rubber that way)
When you add the flour, it's like a roux, wisk, wisk, wisk until you add the tomatoes, which will cool it immediately. You do not want to burn the roux/trinity mix!

Presentation attempt. Pasta bowls worked great for serving. (I had seconds)
Etouffee3.jpg
 

navynuke

Well-Known Member
Joined
Dec 16, 2013
Messages
290
Location
La Habra, CA
Missing Mexico, costco had frozen street corn this week. Passed the initial test, tomorrow will stock up on supplies for baja tacos and street corn.


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