Woah. This was a recipe I wanted to share with y’all…a while ago. Turns out, I learned how to make it during my crepe class last month, and I had a little list going with some post ideas and then *POW* my list disappeared. Does that ever happen to your lists? I swear- the list goblin comes at night and hides your lists, then you find them and say, “Oh yeah…I remember that.”
Anyway, as I stated, this was from my crepe class I took in January and was one of the fillings for a crepe. Personally I think this dish stands out so well that it deserves to be on it’s own, perhaps on a bed of rice with a side of asparagus. That’s just my input. So..about that long lost list…
This was on my “post” list. Along with crab cakes (baked ones) and ..well, I will surprise you with the other. hint: there is something sweet to eat and something juicy to read…
You do like surprises, don’t you?
I do, but I don’t like to be startled. There’s a big difference. Oooo I hate being startled. It’s like, instant grumpy-ness for me. Grrr. Not that that has happened recently. But I’m just sayin’.
Speaking of just sayin’ pet peeves….people that read over your shoulder. Gum smacking. Tailgating. More than 10 items in the line that prohibits that. Obnoxious loud vehicles…there’s others, but why complain this early?
Now, if you happen to do my pet peeves…well, if you don’t do them to me, I guess we’re still cool.
Right? Right. Now, let’s get on with this recipe.
It’s not my recipe. But I got a printout-so I’m assuming that makes it public property.
It came from Publix. We have those here. Isn’t weird how different parts of the country have different supermarkets? I think it’s cool. When (which hasn’t been much) I go to another state or country, I LOVE going to the supermarket.
Now, that’s just fun.
So is this recipe. I swear I could eat it out of the hot pot. Even with a burnt tongue it would be worth it.
For the shrimp Etouffee you need to do this:
6 tbs butter
3 tbs flour
1 c chopped onion
6 green onions, incld. tops-chopped
1/2 c chopped bell pepper
1/2 c chopped celery
1 c seafood stock
1/4 c chopped flat leaf parsley
1 small bay leaf
hot sauce, to taste
In a skillet, melt the butter, add the flour and stir to blend. Cook, stirring constantly until the mixture turns a deep golden brown. Add the vegetables and cook until tender. Stir in the stock, shrimp, parsley ans seasonings. Simmer uncovered for 15-20 min, or until the shrimp are cooked.