Shrimp Etouffee
Finally tried my hand at an authentic etouffee, and I am now hooked. Just be careful not to burn the roux as you brown it into a peanut butter color. Tips : Adding less stock to start allows you to better control the consistency of the sauce later. You choose how much to brown the roux, for the flavor you want; because it calls for adding less stock up front and then adjusting later, the recipe accommodates the diminished thickening power of a darker roux. Brining the shrimp with salt and baking soda seasons them throughout and ensures a plump and tender texture. Ingredients : 2 pounds peeled and deveined shrimp 1/2 cup (4 ounces; 115g) unsalted butter 1/2 cup (2 1/4 ounces; 65g) all-purpose flour 1 (8-ounce; 225g) medium yellow onion, diced 2 large ribs celery (6 ounces; 170g), diced 1 (8-ounce; 225g) large green bell pepper, stemmed, seeded, and diced (or, if you want a sweeter flavor, half of a large green bell pepper and half of a large red bell pepper) 4 medium cloves garlic, coa