Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips
- FRIED MIRLITON STRIPS:
- 1 stick unsalted butter
- 1/2 cup flour
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 pinch cayenne
- 2 teaspoons minced garlic
- 1 cup water
- 2 teaspoons Essence (see Bayou Blast recipe)
- 2 bay leaves
- 1 cup chopped peeled seeded tomatoes
- 2 tablespoons dry sherry (or dry white wine)
- 2 tablespoons fresh chopped parsley
- 2 teaspoons fresh chopped thyme
- 1 1/2 pounds shrimp peeled
- 3 tablespoons chopped green onions
- 4 cups steamed long-grain white rice
- 2 medium mirlitons (chayote squash) peeled, cored, and cut into strips
- 2 tablespoons Essence (see Bayou Blast recipe)
- 1 cup all-purpose flour
- 4 cups vegetable oil for frying
- Salt to taste
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.
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.
Fried Mirliton Strips: Season the mirliton strips with 1 tablespoon of the Essence. Combine the flour with the remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.
In a medium pot with high sides, heat the oil to 350 degrees over medium-high heat. Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Repeat with the remaining mirlitons, and serve hot.
This recipe yields 4 servings.