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Chef Don's
Favorite Cape Cod Seafood Recipes
Shrimp Etouffe
Serves 4
1 lb Shrimp, peeled and deveined
1 cup Onion, chopped
1 cup Celery, chopped
1/2 cup Green Pepper, chopped
1/2 cup Tomato, chopped
1/2 cup Scallions, sliced
1/2 stick Butter
1 cup Shrimp Stock (see recipe below)
1 Tbsp. Garlic, minced
2-3 Bay Leaves
1 1/2 tsp. Thyme
2 Tbsp. Parsley, chopped
1 Tbsp. Worcestershire Sauce
1 tsp. Cayenne Pepper
2 Tbsp. Flour
Salt and Pepper to taste
In a large pot with a tight fitting lid, melt
the butter. Sauté the onion, pepper and celery until the onion
is opaque. Add the shrimp, garlic, scallions, tomatoes and sauté
for 1 minute. Whisk the flour and the stock until smooth. Add the rest
of the ingredients, cover and simmer over low heat for 20 minutes.
Adjust seasonings and serve over white rice.
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Shrimp Stock
Yield: 2 cups
2 lb. Shrimp Shells
2 cups Water
1 oz Onion
1 oz Celery
1 oz Carrot
1 tsp. Tomato Paste
1 tsp. White Wine
Oil as Needed
Heat the oil in a medium sized pot. Sauté the vegetables until the
onion is opaque. Add the shrimp shells and cook until they turn red.
Add the rest of the ingredients and simmer for 15 minutes. Strain and
cool. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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