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Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B1, B3, B9, C, D
    MineralsNatrium, Fluorine, Chromium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 stick unsalted butter

    2. 1/2 cup flour

    3. 2 cups chopped yellow onions

    4. 1 cup chopped celery

    5. 1/2 cup chopped green bell peppers

    6. 1/2 cup chopped red bell peppers

    7. 1/2 teaspoon salt

    8. 1/4 teaspoon freshly ground black pepper

    9. Pinch cayenne

    10. 2 teaspoons minced garlic

    11. 1 cup water

    12. 2 teaspoons Essence

    13. 2 bay leaves

    14. 1 cup peeled, seeded and chopped tomatoes

    15. 2 tablespoons dry sherry, or dry white wine

    16. 2 tablespoons fresh chopped parsley

    17. 2 teaspoons fresh chopped thyme

    18. 1 1/2 pounds shrimp, peeled

    19. 3 tablespoons chopped green onions

    20. 4 cups steamed long grain white rice

    21. Fried Mirliton Strips

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. Yield : 4 servings

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