“Shrimp Etouffee with Scallions & Rice”
January 16, 2022
New Recipe from Martha Stewart & Marley Spoon
| 1 | Medium yellow onion |
| 2 Oz | Celery |
| 1 | Bell pepper |
| 1 Oz | Scallions |
| 5 Oz | Jasmine Rice |
| 1/4 Oz | Cajun seasoning |
| 1 Pkt | Seafood Broth Conscentrate |
| 10 Oz | Shrimp |
| Olive Oil | |
| Kosher Salt, Pepper | |
| All-Purpose Flour |
Hi, Angels Working on Earth Family!
I’m so excited to share a dish from Marth Stewart & Marly Spoon! The recipe is called “Etouffee.” Etouffee is a classic New Orleans dish. It usually consists of seafood or shellfish that are smothered in deeply flavored sauce and served over white rice. Martha Stewarts’ recipe called for the shrimp to be sauteed with a lively blend of spices. In Creole cooking, celery, bell pepper, and onions are the basics of Creole cooking. I agree with the Martha Stewart & Marley Spoon creator of the recipe in that the dish comes together in a tasty seafood broth thickened with roux.
The ingredients arrived fresh and well-boxed. All I needed to do was unpack and read the directions. I was initially unsure about how the shrimp would hold up since shrimp is so delicate. The directions are designed to help you get through minor technical gaffes by teaching techniques through culinary words. The shrimp was so tender and fresh. The broth was savory, paired with the vegetables and jasmine rice. Be careful not to overcook so that the shrimp retains its natural flavors and wonderful texture. Shrimp is packed with excellent protein and good fats. The flavor is very satisfying.
I’m so impressed with the ease of making this dish! It took me somewhere between 40 -60 minutes to cook.
Preparation
Trim celery, then thinly slice. Halve bell pepper, remove and discard core and seeds, then cut into 1/2-inch pieces. Trim scallions, then thinly slice, keeping dark greens separate.
Make the rice. Heat 1 tablespoon of oil in a small saucepan over medium-high. Add rice and sliced scallion whites and light greens.
Cook until some of the greens turn chalky white, 1-2 minutes. Stir in 1 1/2 cups of water and 1/2 teaspoon salt.
Bring to a boil over high. Reduce heat to low, cover, and cook until water is absorbed, and rice is tender for about 17 minutes. Remove from heat, keep covered.
Make Roux & Cook Vegetables
In a medium saucepan, heat 1 tablespoon each of butter and oil over medium-high. Add 2 tablespoons flour and cook, stirring constantly, until the mixture is the color of dark peanut butter. 4-5 minutes.
Add onions, celery, and bell pepper to the saucepan and cook, stirring frequently, until vegetables are just softened, 5-6 minutes. Stir in 1 1/2 teaspoons Cajun seasoning and cook, stirring, until fragrant, about 1 minute.
Make Sauce, Cook Shrimp & Serve
Make Sauce. Stir in seafood broth concentrate and 1 1/2 cups water; bring to a boil over high heat. Season lightly with salt. Reduce heat to medium and simmer until sauce is thickened and vegetables are tender 5-7 minutes.
Add shrimp & serve. Rinse shrimp, then pat dry. Stir shrimp into sauce; cook uncovered until shrimp are curled, pink, and cooked through, 2-3 minutes. Fluff rice with a fork and stir in all but 1 tablespoon scallion dark greens. Spoon rice into bowls and top with shrimp etouffee and remaining scallion dark greens.
Enjoy!
Set Your Table
