Friday, May 15, 2009

Shrimp and rice

Sometimes I just like to sit down and stuff myself, especially when Mom, May, Grannie, and Auntie Wah have gone off somewhere to talk smack about the boys. Which is Booboo and Fatty and Pang Sook. Who usually have gone off to a different restaurant and are probably talking about football and manly things, being a little too dense to figure out what the ladies are doing.

Girls' night out does not include me. Maybe when I'm older, but I am not holding my breath.

Shrimp Étouffée

1 Cup onion, finely chopped.
1/2 Cup celery, finely chopped.
1/2 Cup bell pepper, finely chopped.
1/4 Cup flour.
2 Cups stock.
2 Tbsp minced garlic.
Half a bunch of parsley, chopped fine.
2 tsp Worcestershire sauce.
2 tsp hot sauce.
1/2 Cup green onion, chopped.
3 lbs large shrimp, peeled and deveined.
Salt & freshly ground black pepper.
Dried thyme.

Season the shrimp with a little paprika and ground pepper.
Melt one stick butter in a large fry pan, add the onions, bell pepper, and celery, sauté till translucent. Whisk in the flour to make a medium brown roux, stirring well for about 5 minutes or more - take your time! Add a pinch or two of paprika and a smaller pinch cayenne. Add a splash of stock and stir to incorporate, then add the remaining stock gradually, stirring all the while. Bring to a boil, then reduce to a simmer. Add the garlic, parsley, Worcestershire, hot sauce, a generous pinch of dried thyme, salt, black pepper, and cayenne. You can also add a little five spice powder or mace, but not too much!
Simmer for 20-30 minutes.
Add the shrimp and green onions, simmer for ten minutes more until the shrimp are cooked. Adjust the seasonings to taste and serve over rice.

Potato salad on the side is wonderful.
And if the house is empty, it is sheer heaven.

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