Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips

Recipe Ingredients

1		Unsalted butter
1/2 cup	31g / 1.1oz	Flour
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1/2 cup	73g / 2.6oz	Chopped red bell peppers
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Cayenne
2 teaspoons	10ml	Minced garlic
1 cup	237ml	Water
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
2		Bay leaves
1 cup	62g / 2.2oz	Chopped peeled seeded tomatoes
2 tablespoons	30ml	Dry sherry
		= (or dry white wine)
2 tablespoons	30ml	Fresh chopped parsley
2 teaspoons	10ml	Fresh chopped thyme
1 1/2 lbs	681g / 24oz	Shrimp - peeled
3 tablespoons	45ml	Chopped green onions
4 cups	640g / 22oz	Steamed long-grain white rice
		Fried Mirliton Strips
2		Mirlitons (chayote squash) - peeled, cored, (medium)
		And cut into strips
2 tablespoons	30ml	Essence
		= (see Bayou Blast recipe)
1 cup	62g / 2.2oz	All-purpose flour
4 cups	948ml	Vegetable oil - for frying
		Salt - to taste

Recipe Instructions

In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.

Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.

Fried Mirliton Strips: Season the mirliton strips with 1 tablespoon of the Essence. Combine the flour with the remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.

In a medium pot with high sides, heat the oil to 350 degrees over medium-high heat. Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Repeat with the remaining mirlitons, and serve hot.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E60) - from the TV FOOD NETWORK

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