New Orleans Etouffe shrimp
86 40 минут 2 порции
Etoupe this is a very interesting dish of Creole and Cajun cuisine, which is common in the Southeast United States and has a fairly noticeable the roots of French cuisine. However, the unique culture of the Southeast United States, where there was a mixture of peoples of the North and South of Africa, European Nations had added a unique flavor Creole and Cajun cuisine. Traditionally Etouffe cook in new Orleans - where he serves in almost any restaurant. Etoufe is often made of crayfish tails or prawns. Based on this recipe I took the recipe for a great chef cooks Emeril, Lagasse. I offer Etouffe shrimp - pretty spicy, extremely flavorful, spicy and tasty dish. Usually it is served with crumbly boiled rice. This dish is good as a separate dish for the second or as an appetizer, but you can also serve it as a hearty Breakfast.
Ingredients for New Orleans Etouffe shrimp
- Shrimp - 450 g
- Broth - 200 ml
- Butter - 30 g
- Flour - 30 g
- Green bell pepper - 70 g
- The Apium graveolens Dulce - 1 piece
- Green onions - 2 vetos.
- Garlic - 1 tooth.
- Tomatoes in own juice - 400 g
- Tomato paste - 1 tsp.
- Peppers red hot chilli - 0.5 tsp.
- Paprika sweet - 1 tsp.
- Oregano - 1 tsp.
- Thyme - 1 tsp.
- Cumin - 1 tsp.
- Pepper white - 0.5 tsp.
- Salt - 1 tsp.
- Sugar - 2 tsp.
- Figure - 80 g
Step by step instruction of cooking New Orleans Etouffe shrimp
Cooking new Orleans Trinity (trinity, New Orleans): onions, bell peppers and celery. All cut into cubes of 5 mm. Celery pre-cleaned from coarse ribs with a vegetable peeler (housekeeper)
Cut white parts of green onions slices of 5 mm, finely chop green parts and finely narubai garlic. Put in separate bowls
Cook the rice. It needs to be loose, to well absorb the sauce. I cooked in a large amount of water. Thrown into boiling water and cooked 15 minutes. Then threw on a sieve and washed.
Take a saucepan with a thick bottom and begin to make a thickening Roux. To do this, melt the butter over medium heat (to not burn), add the flour and constantly stirring with a silicone or wooden spatula heated to light brown/rechevogo color. It is important not to let the flour burn.
Add new Orleans Trinity (onions, celery and peppers). Add white parts of green onions. Cook 5 minutes, until the characteristic smell of fried onions and peppers. Stir constantly - so it doesn't stick as fluid yet
Add the garlic and heated until the appearance of a garlic aroma, about 30 seconds, stirring constantly - so it doesn't stick
Add tomatoes and cook on medium heat stirring constantly - about 5 minutes
Add all spices, salt and sugar
Add the broth
Cook on low heat, stirring occasionally - until thick. The consistency should be like liquid sour cream
In the original recipe for shrimp prepared in hot sauce, but they are prigotovlenie "rubber". So I cook them separately.
To serve, spread on a plate the rice, next put the finished shrimp and pour the sauce on top - partly for rice and shrimp. Sprinkle top with green onions.