Chef Tom: Shrimp Etouffee - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Shrimp Etouffee

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Etouffee

2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil
heaping 1/4 cup flour
1/2 large onion, chopped
1 bell pepper, chopped
1 to 2 jalapeno peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 Tbsp Cajun seasoning
1/2 teaspoon celery seed
1 Tbsp sweet paprika
salt
3 green onions, chopped
hot sauce (Crystal or Tabasco) to taste

Optional Shrimp Stock

shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery stalk, chopped
5 bay leaves

Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week.

To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour. Make sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.

Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint. Add the Creole seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Note: The roux can be made ahead to time and stored in the fridge. Also stir, stir, and stir. The roux can burn easily. Medium heat is a must.