Rachel's Hot N' Spicy Shrimp Étouffée



Ingredients:
three tablespoons butter
two tablespoons Creole seasoning
1/4 loving cup flour
two clove garlic, minced
1 onion, diced
1 stem celery, diced
two habanero peppers, minced
1 1/2 loving cup lobster or shrimp stock
two teaspoons hot sauce
two teaspoons Worcestershire sauce
1 large tomato, diced
1 teaspoon dried thyme
1 pound shrimp
two tablespoon minced Italian parsley
1/2 loving cup diced greenish onion

cooked white rice to serve

Directions:
Place the butter, Creole seasoning, as well as flour inwards a skillet. Cook 1 minute, stirring twice. Add the garlic, onion, celery, as well as habanero. Sauté until the mixture is golden. Add the stock as well as choose to a boil. Add the hot sauce, Worcestershire sauce, tomato, as well as thyme. Cook, stirring occasionally, until the mixture has thickened. Add the shrimp, parsley, as well as greenish onion. Stir. Cook 5-10 minutes or until the shrimp is fully cooked. Serve over rice.


My thoughts:
I can't believe I haven't shared my recipe for étouffée until today! I searched my archives similar 5 times earlier accepting that I haven't posted it before. That is only wrong. My étouffée rocks. Traditionally it is made alongside the holy trinity of Cajun cuisine: onions, celery as well as bell pepper but I discovery bell peppers insipid as well as therefore I purpose habanero peppers instead. Their fruity heat actually adds a ton of flavor as well as takes the whole dish to a novel degree of awesomeness. I also simplified the roux procedure a chip as well as therefore it is nearly foolproof but nevertheless has the nutty, rich flavor solely roux tin provide. No 1 could tell the departure betwixt an étouffée made the traditional trend as well as 1 made using my quick as well as dingy method. The fox is making certain the flour gets skillful as well as golden during the vegetable sauteing set. So don't fearfulness the roux! It is what gives the étouffée its signature creaminess as well as depth of flavor.

It is pretty hot, if you lot are wimpy close spice, halve the total of habaneros I telephone band for or purpose jalapenos instead but don't sub bell peppers, they are trend every bit good bland to hold upwards a business office of my hot n' spicy étouffée.

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