1 pounds large peeled and deveined shrimp, brushed with EVOO and seasoned with a little Creole seasoning
1/2 stick butter + a tablespoon or so to sauté vegetables
3-4 tablespoons flour
½ large onion, diced
½ large green pepper, diced
3-4 ribs celery, diced
4 cloves garlic, minced
3 tablespoons fresh parsley, chopped
1/2 cup tomato sauce
1teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 cups hot shrimp stock
1 cup hot water ( I used the bean liquid that I had saved )
¼ cup sherry
¼ teaspoon cayenne or ½ teaspoon Creole seasoning
2 sprigs fresh thyme
1 ounce brandy
Salt and pepper
Make a dark nutty brown roux with the 4 tablespoons of butter and flour, set aside. Sauté the vegetables and parsley in butter until soft and then deglaze with the sherry, stir in the roux. Add tomato sauce, brandy, stock, lemon juice, lemon peel. This gets quite thick so keep some extra water near if you need to thicken the sauce. Simmer sauce, stirring often for about 15 minutes. Can be made ahead and reheated.
Grill the shrimp in a hot grill pan for about 3 minutes, deglaze with a little brandy or sherry and add all to the etouffee “sauce”. Ladle over hot rice and garnish with parsley and green onions.
Cucina Magia 