jglass
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Emeril's Shrimp Etouffee
SERVES 10
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
14 1/2 ounces diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
3 lbs medium shrimp (21-25 count)
4 cups vegetable stock (or water)
1/4 cup fresh parsley, chopped
1/2 cup green onion top, thinly sliced
in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter,
Once butter melted, add flour to pot and stir continuously to make a roux,
Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence, Cook tomatoes for 2-3
minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer,
Cook the etouffee stirring occasionally for 45 minutes.
Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring
to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.
SERVES 10
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
14 1/2 ounces diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
3 lbs medium shrimp (21-25 count)
4 cups vegetable stock (or water)
1/4 cup fresh parsley, chopped
1/2 cup green onion top, thinly sliced
in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter,
Once butter melted, add flour to pot and stir continuously to make a roux,
Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence, Cook tomatoes for 2-3
minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer,
Cook the etouffee stirring occasionally for 45 minutes.
Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring
to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.