Shrimp Etouffee
RECIPE
▪1.5lb large raw shell on shrimp (i’m using U-12 wild gulf shrimp)
▪8g or 1.5tsp salt
▪700g or about 3c chicken stock
▪225g/240mL/8oz clam juice
▪40g or 1/3c AP flour (gluten free flour blend works too)
▪40g or 3Tbsp butter
▪150g or 1c onion, diced
▪100g or 3/4c celery hearts, diced
▪150g or 1c red bell peppers, diced
▪20g or 3-4 cloves garlic, minced
▪30g or 2 1/4Tbsp tomato paste
▪5g or 2 tsp paprika
▪1g or 1/2tsp cayenne
▪75g or 1bunch or 2c lacinato kale, chopped
Shell and devein shrimp, reserving shells.
Cut shrimp into more bite sized pieces, but not too small.
Place into a bowl, add 8g salt and toss to coat.
To make chickeny shrimp stock, add chicken stock, shrimp shells, and clam juice to a sauce pot and place over medium heat. Cook for 15-20min or longer.
Preheat dutch oven over medium. Add flour, stir, and dry toast for about 3min until gently smoking and golden.
Add butter, stir to make a roux When roux has thickened and has taken on a brown toasty color, increase to med-high heat and add onion, celery, bell peppers, garlic, and 2 large pinches salt and stir until veggies are getting soft.
Add tomato paste, paprika, and cayenne. Stir and allow to fry for a minute to cook the raw edge off of the tomato paste.
Add kale. Stir for about a minute or until beginning to wilt and turn bright green.
Stir in 2c of the (strained) chickeny-shrimp stock into the pot (it should have been cooking for at least 15-20min at this point).
Once thickened, stir in the rest of the strained stock and bring to a boil, then reduce heat to med-low and cook for about 15min until the veg are tender and sauce has thickened.
Stir in shrimp and bring to simmer, stirring occasionally. After 4-5min, shrimp should be opaque and cooked through.
Taste for seasoning. I typically add a couple of pinches of salt.
Serve over rice.
