A friend who hails from New Orleans kept urging us to feature his favorite hometown dish in this column — Shrimp Etouffee. We listened and smiled politely, but inside we were thinking, "Yeah, right. That's a gourmet recipe we're definitely going to whip up the minute we walk in the door exhausted from work. What could be easier?"
Well, it turns out our friend is right. If you use a few convenient time-savers (already-peeled shrimp, Cajun seasoning blend and fish-flavored bouillon), a restaurant-quality Shrimp Etouffee is indeed easy — and it can be yours in just 20 minutes start to finish.
Bear in mind we aren't claiming our Desperation version of this New Orleans classic to be an academically authentic recipe. For that you'd need a lot more butter and a lot more time. But it's close. Very close. We were thrilled to add this to our 20-minute gourmet repertoire, and we think you will be, too.
Menu suggestion: Shrimp Etouffee
Rice, if desired
Fruit salad
SHRIMP ETOUFFEE
Start to finish: 20 minutes
Cook's notes: Already-peeled shrimp is often sold with the tail section of peel still attached. You can either finish peeling them or just leave these bits of peels on.
Whether you'll need to add cayenne pepper or Tabasco sauce depends upon the spice level of the Cajun seasoning you choose and also upon personal preference.
Cooked rice of choice, if desired
1 fish-flavored bouillon cube, such as Knorr brand
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter
1 large onion (for about 1 cup chopped)
1 stalk celery (for about 1/2 cup diced)
1/2 large green bell pepper (for about 3/4 cup diced)
1 teaspoon bottled minced garlic
1 tablespoon Cajun seasoning blend, such as Paul Prudhomme's Seafood Magic
2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1 pound raw or cooked peeled medium-size shrimp, defrosted if frozen (see Cook's notes)
1/4 cup all-purpose flour
optional: cayenne pepper or Tabasco sauce, to taste (see Cook's notes)
1. If rice is desired, cook it according to package directions.
2. Meanwhile, place the bouillon cube and water in a microwave-safe container. Microwave, uncovered on high, until the bouillon dissolves, about 3 minutes. Remove from the microwave; stir well. Set aside.
3. While the bouillon dissolves, begin heating the oil and butter in a 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir frequently. Rinse and dry the celery and dice it. Add the celery to the skillet. Stir frequently. Dice the green pepper half (removing any ribs and seeds) and add it to the skillet. Cook the vegetables, stirring constantly, for 1 minute.
4. Stir in the garlic, Cajun seasoning, Worcestershire sauce, basil and thyme. Add the shrimp. If the shrimp are already cooked, proceed immediately to Step 5. If the shrimp are raw, cook them, stirring frequently, until they are opaque throughout. (This will take about 3 minutes or longer depending on the size of the shrimp.)
5. Sprinkle the flour evenly over the skillet; cook, stirring constantly, until the flour is absorbed and forms a paste, about 1 to 2 minutes. (Some of the flour will stick to the bottom of the skillet.) Stir the reserved bouillon again to recombine it with the water and add it to the skillet. Cook and stir until no lumps of flour remain, scraping all of the flour off the bottom of the pan. Continue to cook and stir until the sauce thickens to the consistency of heavy cream, about 2 minutes. Taste the sauce and add cayenne pepper or Tabasco sauce to taste, if desired. Remove the skillet from the heat, and serve at once, over hot rice, if desired. Makes 4 servings.
Approximate Values Per Serving: 261 calories (49 percent from fat), 14 g fat (5 g saturated), 183 mg cholesterol, 20 g protein, 13 g carbohydrates, 2 g dietary fiber, 1,138 mg sodium.
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. United Feature Syndicate Inc.