Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips

Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips
Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • FRIED MIRLITON STRIPS:

  • 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

Directions

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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