Shrimp Étouffée

The word Étouffée comes from the word Étouffer which means to smother.  This version is lighter than many I've cooked and enjoyed in restaurants.  The sauce is not as heavy and I think I may prefer this type after enjoying this meal last night.

There's no added Cajun or Creole spices, but feel free to add some if you wish.  Most of those contain a large amount of salt so adjust the salt in the recipe accordingly.

Served over rice with crusty bread, this is an excellent way to enjoy some shrimp you may have in the freezer.

1/4 cup peanut oil

1/4 cup all-purpose flour

1 large onion, coarsely chopped

2 celery stalks, coarsely chopped

1 green bell pepper, cored, seeded, coarsely chopped

3 garlic cloves, finely chopped

1 T. minced thyme

2 t. salt

2 cups fish stock or vegetable stock

1 1/2 pounds medium shrimp (35 - 40 count),

     peeled and deveined 

5 dashes Tabasco sauce or more to taste

Freshly ground black pepper to taste

Heat the peanut oil in a large heavy saucepan over medium heat until it is hot and rippling.  Add the flour and whisk until it's completely incorporated.  Reduce the heat to medium-low and cook, stirring or whisking often, until the mixture is golden brown, about 10 minutes.  

Add the onion, celery, bell pepper, and garlic and cook stirring constantly, for 5 minutes or until the vegetables soften and the flour mixture is deeply browned.  Stir in the thyme and salt.  Cook, stirring constantly, for 30 seconds more.

Whisk in the stock and continue to whisk until the sauce is smooth and comes to a simmer.  Reduce the heat to the lowest you can to keep the mixture at a simmer, cover the pan, and simmer for 15 minutes, stirring occasionally. 

Add the shrimp and stir until they are well coated with sauce.  Cook, stirring once or twice until the shrimp are just beginning to turn pink, about 1 minute.  Add the Tabasco sauce and black pepper.  Turn off the heat, cover the pan, and let sit for 5 minutes before serving.  The heat of the sauce will continue to cook the shrimp.

Spoon over cooked rice and garnish with chopped parsley.

From The Ultimate Shrimp Book by Bruce Weinstein

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