Shrimp Etouffee
 
 
Author:
Cuisine: Creole
Serves: 4
Ingredients
  • For the stock:
  • Shells & heads from 2 lbs. of shrimp
  • 1 tablespoon olive oil
  • 3 pods garlic, crushed
  • 3 cloves (or more if desired)
  • ⅓ cup celery (include leaves if possible)
  • 1 medium carrot, peeled & cut into chunks
  • ½ of a medium onion cut into quarters
  • 3 sprigs parsley, including stems
  • 1 bay leaf
  • ½ tsp. black pepper or whole peppercorns
  • 5 cups water (or to cover)
  • For the etouffee:
  • 2 slices bacon
  • 6 tablespoons butter
  • ⅓ cup flour
  • 1 cup onion, diced
  • ½ cup bell pepper (any color), diced
  • ½ cup celery, diced
  • 1 tablespoon garlic, minced
  • 1 bay leaf
  • 1½ cups small shrimp, peeled & deveined
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lemon juice
  • ½ tsp. ground thyme
  • a few gratings of nutmeg
  • ½ cup green onion tops, sliced
  • 1 tablespoon parsley, minced
  • 1 cup shrimp stock (or chicken broth)
  • 2 cups hot water (approximately, as needed for thinning the gravy depending on how thick you like it)
Instructions
  1. For the stock:
  2. Add a couple of tablespoons of olive oil to the pan.
  3. Add the heads and shells and stir over medium heat until pink, about 10 minutes. They should give off a noticeable aroma. This develops flavor.
  4. Add water, veg, bay leaf, garlic, and cloves.
  5. Boil for 30 minutes.
  6. Strain and reserve.
  7. For the etouffee:
  8. Dice bacon and fry over a low heat until brown then remove.
  9. Stir the butter into the bacon fat until melted.
  10. Whisk in the flour and keep stirring until you get a medium brown roux about the color of a football.
  11. Whisk in the tomato paste then add the onion, bell pepper, celery, thyme, nutmeg and garlic and stir over medium heat until soft, about 15 minutes. (keep in mind that the more finely you chop the veg, the more quickly it cooks.)
  12. Next add the shrimp stock and cook for about 10 minutes.
  13. Now add the shrimp, black & cayenne peppers, lemon juice, bay leaf, & parsley.
  14. Let it simmer on a very low heat for about 10 minutes.
  15. At this point check the thickness of the gravy and add hot water as desired.
  16. Serve with boiled rice.
  17. Garnish with green onion.
Notes
You may make this with any size shrimp. I prefer medium to small because it's in a broth or gravy and you eat it with a spoon. If you're using large or jumbo shrimp you can cut them into smaller chunks.

For crawfish etouffee just substitute crawfish for the shrimp. If you have crawfish stock great. If not shrimp stock is fine.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/shrimp-etouffee/