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Shrimp Etouffee – Desperate Times Call for Delicious Measures

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat. 

I have absolutely no problem with frozen shrimp, which is a good thing, since that’s the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on.


Making a rich shrimp stock from the sautéed shells is one of the secrets to a great etouffee, but besides loss of flavor, I find smaller, already-peeled shrimp retain much more water, which leaks out when cooked; thinning and weakening every sauce in their wake.

A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through. 

Of course, if you do buy some nice 16-20’s (jumbo-sized), go ahead and make the stock (see technique here), and give the shrimp a nice pan-sear first before finishing the recipe as shown. With Mardi Gras coming up soon, you have the perfect excuse to give this delicious recipe a try soon. Enjoy!



Makes 4 large portions:

Spice Blend (everything is “to taste”):
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp cayenne
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white pepper
1/4 tsp black pepper
3/4 tsp paprika

Then:
1 tbsp vegetable oil
2 pounds peeled and deveined raw shrimp, seasoned with 1/2 tsp salt and 1 tsp of the spice blend
3 tbsp butter
1/3 cup diced onions
1/3 cup celery, sliced thin
1/3 cup diced green pepper, sweet or hot
remaining spice blend
2 generous tbsp flour
1/2 cup diced tomatoes
2 cups chicken stock (including shrimp juices added in)
1/2 tsp Worcestershire sauce
hot sauce to taste
salt to taste
1/4 cup sliced green onions
4 portions cooked white rice

Soy and Garlic Green Beans with Bacon and Caramelized Red Onions

Soy and Garlic Green Beans with Bacon and Caramelized Red Onions

by Pam on July 25, 2013

I found this recipe on Our Best Bites[1] that looked perfect to pair with the Hawaiian Chicken Thighs[2] and Garlic Rice[3] I was serving for dinner. These green beans took only minutes to make and tasted fantastic.  My kids gobbled up their portions and my husband and I each had seconds. Simple side dishes are the best! I will be making these green beans again and again.

Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.

Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside.

Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.

While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.

After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste.  Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.



Print[4]

Save[5]






Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

1 tbsp soy sauce
2 tsp sugar
2 slices of lean bacon, cooked & crumbled
2 tsp of olive oil (or bacon grease)
1/4 red onion, sliced
1 clove of garlic, minced
1/2 lb of green beans, ends removed & cut in half
Freshly cracked pepper, to taste

Directions:

Heat a skillet over medium heat. Add the bacon and cook both sides until crispy. Remove from the pan and place on a paper towel to drain. Crumble the bacon then set aside. Mix the soy sauce and the sugar together in a small bowl and stir well; set aside.

Remove all but 2 teaspoons of bacon grease from the skillet (or use the same amount of olive oil). Add the red onion and cook, stirring often, for 3-4 minutes.

While the onion is cooking, boil some water in a pot then place the green beans into the boiling water. Cook for one minute then drain.

After the onion has cooked for 3-4 minutes, add the garlic to the onion and cook, stirring constantly for 1 minute. Add the cooked green beans to the onions and garlic then cook for 2 minutes, stirring often. Stir the soy and sugar mixture really well then add that to the pan. Stir constantly for 1-2 minutes for the sauce to glaze the veggies; season with freshly cracked pepper to taste. Add the bacon and mix until well combined. Pour into a serving dish and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Our Best Bites

 

References

  1. ^ Our Best Bites (www.ourbestbites.com)
  2. ^ Hawaiian Chicken Thighs (www.gordon-ramsay-recipe.com)
  3. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Mini chocolate Swiss rolls