SHRIMP ÉTOUFFÉE #HEALTHYFOOD #SHRIMP

Shrimp étouffée is a great Cajun most loved that one must have when visiting Louisiana. It's made with crisp Gulf shrimp, the Cajun heavenly trinity of onion, celery, and ringer pepper, and a debauched flour and margarine roux.

We were as of late going through Louisiana on our crosscountry outing, and since we're back home, I can't make sense of how we passed up this great dish! All things considered, then again, I get it was the fish gumbo, fricasseed chicken, crayfish bubbles, catfish po-young men, singed shellfish, heated clams, and crude clam bars that did it… by one way or another étouffée tumbled off the guide!

New Orleans and this shrimp étouffée formula is the fifth of our (Judy and Bill's) Road Trip arrangement, wherein we visited Annapolis, Savannah, and the Florida Keys. After the leaving the Keys, we drove up through the east bank of Florida (counting a stop at a Florida orange forest) to New Orleans. Look down past the formula for certain previews of this wonderful city!

For the present, how about we quit fooling around with this Shrimp étouffée. The key fixing in this formula is the fish stock, which truly lifts the kind of the sauce—consequently our suggestion to utilize shrimp with heads and tails on (in any event with tails). Shrimp heads, when appropriately cooked, pack a huge amount of flavor into the stock and, obviously, into the shrimp étouffée. The sooner we begin, the sooner you'll see why.

Ingredients:

• 3 tablespoons oil (divided)
• 1 pound whole shrimp (450g, peeled and deveined; reserve the shells and heads)
• 3 bay leaves
• 2 cups chicken stock (475 ml)
• 1 cup water (235 ml)
• 4 tablespoons butter (57g)
• 1/3 cup flour (45g)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1 cup onion (diced)
• 1 cup celery (diced)
• 2/3 cup bell pepper (diced)
• 4 cloves garlic (chopped)
• 1/4 cup scallions (chopped)
• ¼ cup parsley (chopped)
• 4-6 cups cooked white rice

Instructions:

1. Heat 2 tablespoons oil in a saucepan over high heat, and add all of the shrimp shells and heads, along with the bay leaves. Sauté until the shrimp shells are seared to a reddish orange color, and the heads are soft. Add the chicken stock and water, and let simmer for about 5 minutes. Use a wooden spoon or spatula to press down on the heads and shells and extract their flavor. Simmer the stock for another 5-10 minutes. Don’t be squeamish at this step! It’ll all be worth it in the end.
2. Remove the stock from the heat and pour through a strainer into a bowl. You should have about 2 cups of what is now shrimp stock. Set aside.
3. Melt the butter in a large saucepan over medium heat, and gradually whisk in the flour until there are no lumps. Continue to heat this roux over medium low heat until it turns a medium brown color (about 5-7 minutes). Whisk constantly to avoid burning.
4. Add the thyme, oregano, paprika, cayenne, salt, and pepper to the roux. Mix for 20 seconds to bring out the flavors of the spices. Next, add the onion, celery, bell peppers, and garlic to the pan and stir for another minute.
5. Stir in the shrimp stock, and let the whole mixture simmer on low heat for 25 minutes, stirring occasionally. Bring the heat back up to medium, and add the peeled shrimp and scallions to the sauce. Stir everything together until the shrimp is cooked, about 3 minutes.
6. Mix the rice with the remaining tablespoon of oil, along with the parsley, reserving some parsley for garnish if desired. Serve the rice with the étouffée, and garnish with the reserved parsley.

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