Shrimp Etouffee

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 quarts cold water
• 1 medium onion, unpeeled and quartered
• 1 garlic clove, unpeeled and quartered
• 1 stalk celery
• shrimp shells, from 2 pounds shrimp
• 2 teaspoons salt
• 2 teaspoons ground red pepper (preferably cayenne)
• 1 teaspoon pepper
• 1 teaspoon black pepper
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• 7 tablespoons vegetable oil
• 3/4 cup flour
• 2 cups fish stock
• 6 -8 tablespoons unsalted butter, divided, to your taste
• 2 lbs medium shrimp, peeled
• 1 cup very finely chopped green onion
• 1 cup fish stock
• 4 cups hot cooked rice

Recipe

• 1 fish stock: combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
• 2 if you're short on time, a stock simmered 20-30 minutes is better than water.
• 3 if you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
• 4 seasoning mix: in a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
• 5 roux: heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a long handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and don't get it on your skin!
• 6 remove from heat and stir in the combined vegetables and one tablespoon of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
• 7 gravy: bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
• 8 reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
• 9 finish: using a 4 quart saucepan, melt 3-4 t butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
• 10 add the remaining 3-4 t butter, fish stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
• 11 add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of t of stock or water and shake pan until it combines.
• 12 plate rice in a ring and pour etouffee into center; serve immediately.