Shrimp Etouffée sounds so exotic right? We'll while it is indeed delicious, it only means "smothered shrimp". I'm sure without my guidance you mind immediately took a trip to the South, as it should have. Etouffée technique involves making a roux, so that's where you get that French feel. This is without a doubt a popular traditional Louisianan dish, where the roux is darker and toasty when Cajun and tomato-based when Creole in flavor influence. Well, I'm giving you my version that I refer to as Carolinian style. The roux is much lighter and without tomatoes. In fact, I'll give you a way around making a roux for those who may be a little scared. This recipe serves 3-4 over rice. Enjoy!
2 TBS extra virgin olive oil
1 lb. jumbo shrimp, deveined, shell-off
1 tsp salt + 1 tsp white pepper (Sub: black pepper)
1 TBS butter
1/4 cup white wine
1/2 cup celery, diced small
1/2 cup onion, diced
1/2 cup red bell pepper diced
4 cloves garlic chopped
2-3 fresh thyme stems
1 3/4 cups chicken broth (Sub: seafood stock)
3 TBS flour
1 cup water
1/4 lemon, juice from
Hot sauce to taste
Sea salt to taste
Italian parsley chopped for garnish
Heat olive oil in a large skillet over med-high heat. Add shrimp with the shells on and sear each side for one minute. Remove from heat and set aside on a plate.
Reheat your skillet and remaining oil. Add butter, celery, onion, red peppers, garlic, and thyme sprigs (in that order). Toss around until all is fragrant and onions begin to become translucent.
Add white wine, hot sauce, lemon juice, and scrape down the sides of your pan as you stir. Add chicken broth, bring to a boil, and then reduce to a simmer.
In the meantime, mix the flour in the hot water while briskly whisking it with a fork, dissolving all lumps.
Stir in half the flour water mixture and add the shrimp back into the sauce.
Simmer uncovered for about 5 minutes uncovered, or until sauce thickens. If needed, add more of the flour water and simmer for a few more minutes, until desired thickness.
Serve hot over rice, garnish with fresh parsley and green onion if desired.