Directions: |
Directions:Bring 2 cups water and the Old Bay to a boil with shrimp peelings. Simmer five min or so. Set off heat. Slice onion, celery, and bell pepper then Sautee in butter in a large skillet until they start to soften. Add pealed shrimp until pink and not flexible. Do not overcook! Remove vegetables and shrimp and add flour to the butter and juice, brown slightly. Add veggies and shrimp back to the skillet. Through a tea strainer, add enough of the broth out of the peelings pan to make a smooth gravy in the skillet. Serve with rice and a slice of garlic French bread (I serve Kelsey's homemade bread if it's available) |
Personal
Notes: |
Personal
Notes: Mike’s note:
I have been on a minor quest for years to get etouffee right. Etouffee is one of those dishes that the Cajun folk make that amazes me. They take common, easy to find ingredients and with a twist of magic create something gourmet. I have experimented, listened to other cooks, read up on how trained chef’s do this dish and have not been pleased with what I came up with to date. What I came up with might have been good, certainly edible, but it just wasn’t right. It was not as good as what I have had in restaurants. When Deb and I tried etouffee in Emeril’s restaurant in Las Vegas it was awesome. When I read his recipe, I threw up my hands! I could not see this happening in my kitchen, especially on a weeknight when time and dish washing challenges needed to be minimal. This version will dirty three pans (if you count the one used to make the rice in) and was not difficult or complicated. I made this for a special dinner for Deb and I and she gave it the verbal thumbs up several times. Pretty sure I can do this camping too!
|
This recipe for Shrimp Etouffee is from