1 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1/2 teaspoon basil

1/2 teaspoon thyme

1/4 teaspoon cayenne

2 tablespoons olive oil

12 ounces medium shrimp, peeled

1/4 cup vegetable oil

3/8 cup flour

1 cup seafood stock

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped red bell pepper

1 large clove garlic, minced

1/2 cup finely chopped green onion

2 cups hot cooked rice

Shrimp etouffée

Serves four.

Combine the seasonings in a small bowl. Sprinkle about 1/3 of the seasoning mix over the shrimp and toss with the olive oil. Set both aside. Combine the chopped vegetables (except for the green onions) in another bowl and set it aside, too.

In a large, heavy skillet, heat the vegetable oil over high heat until it begins to smoke (about 4 minutes). Whisk the flour in. Switch to a wooden spoon and cook, stirring constantly, until the roux is dark reddish-brown, 3 to 5 minutes.

Take the roux off the heat. Stir in the vegetable mix and half of the remaining seasoning mix with a wooden spoon; and stir for 5 minutes while the roux cools a bit and the flour taste cooks out.

Put the roux back over medium heat and gradually whisk the stock into the roux, stirring until incorporated. Reduce heat to low and let cook for another few minutes, stirring occasionally.

Meanwhile, heat a heavy skillet over medium-high heat. Add the shrimp-oil mixture to the pan and cook just until the shrimp turn pink and curl up. Remove from heat and stir in the green onions.

Add the shrimp and onions to the sauce. Add the rest of the seasoning mix; stir well and remove from heat.

Make a ring of rice on each plate. Ladle the etouffée into the center and serve immediately.

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