Shrimp Etouffee – Desperate Times Call for Delicious Measures

I won't go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat.

I have absolutely no problem with frozen shrimp, which is a good thing, since that's the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on.

Making a rich shrimp stock from the sautéed shells is one of the secrets to a great etouffee, but besides loss of flavor, I find smaller, already-peeled shrimp retain much more water, which leaks out when cooked; thinning and weakening every sauce in their wake.

A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through.

Of course, if you do buy some nice 16-20's (jumbo-sized), go ahead and make the stock (see technique here), and give the shrimp a nice pan-sear first before finishing the recipe as shown. With Mardi Gras coming up soon, you have the perfect excuse to give this delicious recipe a try soon. Enjoy!

Makes 4 large portions:

Spice Blend (everything is "to taste"): 1/4 tsp dried thyme 1/4 tsp dried oregano 1/4 tsp cayenne 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp white pepper

1/4 tsp black pepper 3/4 tsp paprika

Then: 1 tbsp vegetable oil 2 pounds peeled and deveined raw shrimp, seasoned with 1/2 tsp salt and 1 tsp of the spice blend 3 tbsp butter 1/3 cup diced onions 1/3 cup celery, sliced thin 1/3 cup diced green pepper, sweet or hot

remaining spice blend 2 generous tbsp flour 1/2 cup diced tomatoes 2 cups chicken stock (including shrimp juices added in) 1/2 tsp Worcestershire sauce hot sauce to taste salt to taste 1/4 cup sliced green onions 4 portions cooked white rice