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from the kitchen of Sharmagne Leland- St. John

14 teaspoon garlic powder
14 teaspoon onion powder
14 teaspoon dried oregano
34 teaspoon paprika
14 teaspoon cayenne pepper
14 teaspoon ground black pepper
14 teaspoon white pepper
14 teaspoon ground thyme
2 pounds raw shrimp, peeled and deveined
13 teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
13 cup diced onion
13 cup thinly sliced celery
13 cup diced green pepper
2 tablespoons all-purpose flour, or more as needed
13 cup diced tomatoes
1 34 cups vegetable or shrimp stock
13 teaspoon Worcestershire sauce
Dash of Tabasco sauce
Salt to taste
14 cup sliced scallions
2 cups cooked rice, or to taste

Together in a small bowl, combine the 6 spices and 2 herbs.

Drain the shrimp in a colander. Transfer to a bowl lined with paper
towels and dry shrimp. Transfer to a dry bowl and season shrimp with
1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with
herb/spice blend.

Heat vegetable oil a large heavy skillet over high heat until oil is
smoking hot. Cook shrimp in the hot oil without stirring for 1 minute.
Flip them over and cook for an additional minute.

Transfer shrimp to a large bowl. Let stand until juice forms in the bowl.
Strain shrimp juices and add to the stock to total 2 cups, adding more
stock if necessary.

Over medium heat, melt the butter in a large heavy skillet until butter
begins to turn brown at the edges. Sauté onion, celery, and green
pepper in the hot butter until softened, approximately 5 minutes. Pour
in remaining spice blend.

Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4
minutes. Stir in tomatoes; cook until tomato juices begin to brown on
the bottom of the skillet, approximately 3 minutes. Whisk stock into
vegetable mixture, stirring until smooth. Bring to a simmer and cook
until slightly thickened and reduced to the consistency of gravy. Stir
in the Worcestershire sauce and Tabasco. Season with salt to taste.
Add the shrimp to the etouffee sauce. Stir then let simmer until shrimp
are cooked all the way through and no longer translucent, approximately
1 minute.

Garnish with the scallions and dust with cayenne pepper. Serve in large
shallow soup bowls over rice.


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