Louisiana Eats!
5:11 pm
Wed March 7, 2012

The Inimitable Andrew

Television personality Andrew Zimmern visits the Crescent City for a cooking lesson, chats about his web series, and regales Poppy with stories about exotic lands and Bizarre Foods. 

Shrimp Etouffee

3 lbs. shrimp, head and shell on

2 sticks butter

2 tablespoons tomato paste

2 bunches green onions, thinly sliced

2 cloves garlic

1 teaspoon thyme

1 bay leaf

1/2 cup shrimp stock

Hot sauce and salt to taste

Peel shrimp and make a stock by boiling peels and heads together with green onion trimmings and any other aromatic vegetable parings (celery, carrot, onion) available.  Boil for 10 minutes; strain and reserve.

Melt butter in a sauté pan. Whisk in tomato paste, cooking together over medium high heat for 3 minutes.  Add green onions and stir together for 2 minutes.  Whisk in stock, making gravy.  Add garlic and herbs.  Reduce heat to a simmer, cover and cook for 5 minutes.  Add shrimp, salt and hot sauce.  Cover and cook for 2 minutes.  Shrimp are done when they are just opaque and curl.  Taste to check seasonings and serve over rice.

And don't forget to enter this week's Culinary Contest!

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