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Ingredients
½ teaspoon vegetable oil
1 ½ pounds large shrimp, shelled and deveined, shells reserved
1 ¼ cups white wine
2 cups water
3 cloves garlic, peeled and minced
1 medium-size onion, peeled and chopped
1 green and 1 red bell pepper, stemmed, cored and diced
2 ribs celery, diced
2 teaspoons unsalted butter
1 teaspoon all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
⅛ teaspoon cayenne
1 bay leaf
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 ½ teaspoons cornstarch mixed with 1 ½ teaspoons water
Nutritional analysis per serving (4 servings)
10 grams carbs; 279 milligrams cholesterol; 263 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 812 milligrams sodium; 35 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a medium-size saucepan over medium heat. Add the shrimp shells and cook, stirring often, for 5 minutes. Add the wine and the water, increase the heat and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain.
- Step 2
Heat ¼ cup of shrimp broth in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until soft, about 15 minutes.
- Step 3
Meanwhile melt the butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the remaining shrimp broth.
- Step 4
Stir the thyme, oregano, cayenne and bay leaf into the vegetable mixture and cook for 5 minutes. Stir in the broth mixture, bring to a simmer and cook for 5 minutes. Add the shrimp, salt and pepper and cook until just cooked through, about 3 minutes. Stir in the cornstarch mixture and cook for 2 minutes. Adjust the salt and pepper to taste, remove the bay leaf and serve over white rice.
Private Notes
Comments
The flavors were right, but there could've been more sauce and more spice. Next time, I'll double the liquid ingredients and triple the spices.
Maybe I didn't get the reduction on the broth that the author did during the 20 minute simmer, but I don't understand how one adds nearly 3 cups of broth quite late in the game and expect to get the gravy-like consistency one associates with étouffée. I ended up with soup, which I then had to reduce for some time, over-softening my vegetables. It's also very strange to me that the author has chosen to make a very small amount of roux (a thickener) and then thicken with corn starch (no flavor).
I made this recipe last evening. It was very good. I made one small change. When I tasted the sauce just before serving, I thought it could use a liaison, so I added a 1/4 cup of 35% cream and stirred it in. The result was a real improvement. For those who are gluten-free, I used Bob's Red Mill All Purpose Gluten-Free Flour. It worked very well.
Thanks to the previous comments, I was prepared to improve on this recipe. I quadrupled the vegetables, simplified the broth-making step, and dropped the cornstarch, using a roux of 2-3 Tablespoons each of butter and flour instead. Rave reviews from my family.
I made this recipe last evening. It was very good. I made one small change. When I tasted the sauce just before serving, I thought it could use a liaison, so I added a 1/4 cup of 35% cream and stirred it in. The result was a real improvement. For those who are gluten-free, I used Bob's Red Mill All Purpose Gluten-Free Flour. It worked very well.
Good recipe but perhaps a bit too fussy? I doubled the roux and added to the vegetables once it got brown, then added broth which made just the right amount of sauce and the right consistency and flavor. Would do it again and perhaps try frying the veggies directly in the roux, as in many Cajun and creole recipes.