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Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips
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4 ounces (1 stick) unsalted butter
1/2 cup flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
2 teaspoons minced garlic
1 cup water
2 teaspoons Essence, recipe follows
2 bay leaves
1 cup peeled, seeded and chopped tomatoes
2 tablespoons dry sherry, or dry white wine
2 tablespoons fresh chopped parsley
2 teaspoons fresh chopped thyme
1 1/2 pounds shrimp, peeled
3 tablespoons chopped green onions
4 cups steamed long grain white rice
Fried Mirliton Strips, recipe follows
In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.
Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Fried Mirliton Strips:
2 medium mirlitons (chayote squash), peeled, cored and cut into strips
2 tablespoons Essence
1 cup all-purpose flour
4 cups vegetable oil, for frying
Salt
Season the mirliton strips with 1 tablespoon of the Essence. Combine the flour with the remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.
In a medium pot with high sides, heat the oil to 350 degrees F. over medium-high heat.
Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Repeat with the remaining mirlitons, and serve hot.
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