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Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips


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  • 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


Servings 4


Step 1

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.

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