Shrimp Étouffée
Julie Regh, 2011
1 cup long grain white rice
1/2 pound raw shrimp (no veins, no tails. Ick.)
1 green bell pepper, chopped
1 yellow onion, chopped
4 cloves of garlic, chopped
2 stalks green onion, chopped
1 cup Italian parsley, chopped
10 cherry tomatoes, chopped (or one large tomato, chopped) and save the juice!
1/4 cup butter
4 tablespoons flour
2 cans clams, with the juice
i can diced tomatoes, with the juice
1 cup dry white wine
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (less if you want it less spicy)
1 teaspoon essence seasoning
1/2 table spoon garlic salt
Crushed red pepper to taste
Get a box of tissues ready.
Chop the onions. Use a tissue. Make sure you are wearing water-proof mascara.
Chop the garlic and green bell pepper.
Heat butter in a skillet (sorry, Paula Deen, I could not use a pound) on the stove and cook the onions, garlic and green bell pepper for about 25 minutes.
Cook the rice according to the directions on the package while the onion, garlic and peppers are cooking.
Add flour and mix well with the onions, pepper and garlic. Only let this cook for a minute or less.
Add in the shrimp, cans of clams, can of diced tomatoes, dry white wine and diced cherry tomatoes to the skillet. Mix well. Cook this for 10-15 minutes, or until it begins to thicken. It should start looking like gravy.
Add parsley, black pepper, cayenne pepper, essence, crushed red pepper and garlic salt in the skillet. Mix well.
Cook on low for about 5 minutes.
Pile a mound of rice on your plate and top with the shrimp gravy mixture. Take a big bite! Grab another tissue for your nose because it will be running.
Let's étouffée!
1 cup long grain white rice
1/2 pound raw shrimp (no veins, no tails. Ick.)
1 green bell pepper, chopped
1 yellow onion, chopped
4 cloves of garlic, chopped
2 stalks green onion, chopped
1 cup Italian parsley, chopped
10 cherry tomatoes, chopped (or one large tomato, chopped) and save the juice!
1/4 cup butter
4 tablespoons flour
2 cans clams, with the juice
i can diced tomatoes, with the juice
1 cup dry white wine
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (less if you want it less spicy)
1 teaspoon essence seasoning
1/2 table spoon garlic salt
Crushed red pepper to taste
Get a box of tissues ready.
Chop the onions. Use a tissue. Make sure you are wearing water-proof mascara.
Chop the garlic and green bell pepper.
Heat butter in a skillet (sorry, Paula Deen, I could not use a pound) on the stove and cook the onions, garlic and green bell pepper for about 25 minutes.
Cook the rice according to the directions on the package while the onion, garlic and peppers are cooking.
Add flour and mix well with the onions, pepper and garlic. Only let this cook for a minute or less.
Add in the shrimp, cans of clams, can of diced tomatoes, dry white wine and diced cherry tomatoes to the skillet. Mix well. Cook this for 10-15 minutes, or until it begins to thicken. It should start looking like gravy.
Add parsley, black pepper, cayenne pepper, essence, crushed red pepper and garlic salt in the skillet. Mix well.
Cook on low for about 5 minutes.
Pile a mound of rice on your plate and top with the shrimp gravy mixture. Take a big bite! Grab another tissue for your nose because it will be running.
Let's étouffée!