Ingredients:
- 8 Tbs. (1 stick) unsalted butter, cut into pieces
- 1 bunch green onions, white and light green portions, thinly sliced
- 1 garlic clove, minced
- 3 Tbs. tomato paste
- 1 tsp. chopped fresh thyme
- 1 1/2 cups shrimp or fish stock
- 2 bay leaves
- 2 lb. shrimp, peeled and deveined
- 1/4 tsp. cayenne pepper
- Salt and freshly ground black pepper, to taste
- Buttered steamed rice for serving
Directions:
In a deep sauté pan over medium heat, melt the butter. Add the green onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the garlic, tomato paste and thyme and cook for about 2 minutes. Whisk in the stock until the mixture is smooth. Add the bay leaves and bring to a boil, then add the shrimp. Reduce the heat to low, cover and simmer until the shrimp are cooked through, about 5 minutes. Season with cayenne, salt and black pepper.
Remove the bay leaves and discard. Serve the shrimp étouffée immediately over buttered steamed rice. Serves 6.
Adapted from a recipe by Poppy Tooker, Slow Foods Convivium, New Orleans.
Remove the bay leaves and discard. Serve the shrimp étouffée immediately over buttered steamed rice. Serves 6.
Adapted from a recipe by Poppy Tooker, Slow Foods Convivium, New Orleans.