The Anti-Chicken Fingers Recipe - Shrimp Etouffee Recipe

Now that we live just four hours from New Orleans, it's almost impossible to go to a restaurant and not see a list of delicious creole and Cajun choices on the menu. So leave it to me to want to learn and try all of these recipes myself. This is a winner!  Click here for original recipe.

Shrimp Etouffee

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Vegetable Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (try Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the vegetable stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste. Serve over Creole Boiled Rice.


Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Shrimp Salad

I just recently started eating shrimp on a regular basis and I'm starting to love it! I took this recipe and made a few healthy changes to it and it turned out glorious.  Even the hubs enjoyed it!  I was going to serve it on rolls, but decided on brown rice, green beans, and biscuits.

Shrimp Salad (Yields 12 servings)
original recipe here


3 tablespoons plus 1 teaspoon kosher salt
1 lime cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups dijoinnaise
2 tablespoons white wine
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)

Directions

Bring 5 quarts of water, 3 tablespoons salt, and the lime to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the dijonnaise, wine, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and check the seasonings. Cover and refrigerate for a few hours before serving.

Buon Appetito!

Leah