Chef Ace Champion’s Na’ lands style Shrimp Etouffee Recipe

Chef Ace Champion's Na’ lands style Shrimp Etouffee - ChefUniforms.com Jan. 2016 Chef of the Month

Serves 8

Ingredients/Procedures:

6 ounces Salted Butter
4 ribs Celery – Bias cut/Asian cut or small diced
1/2 cup each Red and Green Bell Peppers – Small diced
1/2 cup Red onion – Small diced
4 cloves Garlic – Minced
1/4 cup plus 1 tbsp. Flour
1 lb Shrimp 31-40 count – Peeled, deveined, and season to taste
1/4 cup Tomato puree or Tomato Paste
2 tbsp Lemon juice – fresh squeezed
2 tbsp Slap Yo Mama Creole Seasoning – Season to taste or any Cajun seasoning
1 tbsp Louisiana Hot Sauce – To Taste
2 tsp Basil – Dry
2 tsp Thyme – Dry
1 tsp Chili powder – Dry
4 tbsp Parsley – Fresh/Minced
3 Green onions – Small Asian cut, white part removed
1 quart Shrimp stock or Chicken Broth
4 cups Cooked Rice – 1/2 cup per person

 

 Chef Ace Champion's Na’ lands style Shrimp Etouffee - ChefUniforms.com Jan. 2016 Chef of the Month

Directions:

1.    For the Stock. Using a medium size pot on medium heat, add the shells of the shrimp and set the shrimp aside in a bowl until ready to cook. Add in about 2 ½ quarts with the thyme, chili powder and basil and any leftover scraps from prepping your veggies. Cook uncover until reduced by half. Set aside until needed. This is your Shrimp Stock.
2.    Melt butter in large, heavy skillet or pot on a medium low heat. Add flour to make a white roux about 2 to 3 minutes on low/medium heat. Add celery, onions, bell pepper and garlic and sauté on low/medium heat for a few minutes. Add the tomato puree and mix well. Cook on the same temperature for an additional 5 minutes.
3.     Add ½ cup of stock to form a paste. Add in the lemon juice and seasonings with remaining stock to the pot. Stir and cook about 15 minutes on medium heat uncovered.
4.    Meanwhile in a medium skillet on medium-high heat, add 3 tablespoons of cooking oil. Allow the oil to get hot. Add drained shrimp to the pan and season with creole seasonings.
5.     Sauté shrimp until just turning pink (About 2 to 3 minutes). Deglaze the pan with a little water or wine and add the shrimp and its drippings back to the pot. Cover and simmer another 15 minutes. Stir in parsley and recover and remove from heat.

Note: If the Etouffee is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue to cook until thick to your liking. It should have the constancy of a meat sauce.

Presentation:

Using a ladle, divide the Etouffee between 8 bowls.

Using a 4 ounce ice cream scooper, scoop a nice portion of rice directly in the center of the Etouffee.

Garnish with slivered green onions.

1.    For the Stock. Using a medium size pot on medium heat add the shells of the shrimp and set the shrimp aside in a bowl until ready to cook. Add in about 2 ½ quarts with the thyme, chili powder and basil and any leftover scraps from prepping your veggies. Cook uncover until reduced by half. Set aside until needed. This is your Shrimp Stock.
2.    Melt butter in large, heavy skillet or pot on a medium low heat. Add flour to make a white roux about 2 to 3 minutes on low/medium heat. Add celery, onions, bell pepper and garlic and sauté on low/medium heat for a few minutes. Add the tomato puree and mix well. Cook on the same temperature for an additional 5 minutes.
3.     Add ½ cup of stock to form a paste. Add in the lemon juice and seasonings with remaining stock to the pot. Stir and cook about 15 minutes on medium heat uncovered.
4.    Meanwhile in a medium skillet on medium-high heat add 3 tablespoon of cooking oil. Allow the oil to get hot. Add drained shrimp to the pan and season with creole season
5.     Sauté shrimp until just tuning pink. (About 2 to 3 minutes). Deglaze the pan with a little water or wine and add the shrimp and its drippings back to the pot. Cover and simmer another 15 minutes. Stir in parsley and, recover, and remove from heat.

Note: If the Etouffee is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue to cook until thick to your liking. It should have the constancy of a meat sauce.

Presentation:

Using a ladle divide the Etouffee between 8 bowls.

Using a 4 ounce ice cream scooper, scoop a nice portion of rice directly in the center of the Etouffee.

Garnish with slivered green onions.

Voila! Bon Apetit!

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