Healthy Roux Shrimp Etouffee

Recipe Ingredients

2 lbs	908g / 32oz	Peeled medium shrimp
3 cups	711ml	Seafood stock, clam juice, etc.
4		Fresh garlic cloves - finely chopped
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped green pepper
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Olive oil
1/2		Butter
1 cup	62g / 2.2oz	Finely-chopped green onions
		Seasoning Mix
1 teaspoon	5ml	Salt
1		Chipolte pepper in adobe sauce - finely chopped,
1 teaspoon	5ml	Freshly-ground white pepper
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried sweet basil
1/2 teaspoon	2.5ml	Dried thyme

Recipe Instructions

Peel shrimp and use shells and clam juice to make stock by bringing to a boil in 4 cups of water or clam juice. Prepare seasoning mix in one bowl, and combine the garlic, onions, celery, and green pepper in another.

In a heavy skillet on saute heat, add the 1 cup of flour and stir continuously while browning. You'll have to lift the skillet from the heat while stirring to keep from burning the flour, but you'll get the hang of it, and it beats the heck out of high-fat roux. If at first you burn, try again; it's only flour! (And the burn flavor will take over the dish.) Once the flour is dark tan or light brown, set aside in bowl.

In a large frying pan, heat the olive oil and half the seasoning mix to saute, stir in vegetable mix, and cook until tender. Thoroughly stir in 1/2 cup of flour and then add 2 cups of stock; stir to a boil and set aside.

In a 4-quart saucepan, melt the butter and half the seasoning mix at saute and add shrimp and green onions. Cook 2 minutes, stirring constantly. Add the vegetable mixture and remaining stock and cook 5 minutes until everything is done and flavors have mixed. Adjust thickness with remaining flour and optional white wine.

Serve over rice with hot fresh bread and lots of beverages. Louisiana lowfat at its best!

This recipe yields 8 servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.