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Off Topic / The Cooking Thread..
« on: July 18, 2005, 09:00:00 AM »
Shrimp & Scallop Etouffee
A spicy Cajun sauce "smothering" shrimp and scallops on a bed of white rice. /me drools
Ingredients
1/3 cup oil (extra virgin olive oil for my healthier version)
1/3 all purpose flour
1 cup chicken stock (shrimp stock would be ideal but takes too much work imo)
1 to 2 tsp of salt
1/2 tsp black pepper
1/2 tsp thyme
1/4 to 1/2 tsp ground red pepper (cayenne - add more or less depending on how spicy you want it)
1 bay leaf
1/2 green pepper
1 or 2 stalks of celery
1/2 onion
12 medium to large shrimp
4 medium to large scallops
white rice... mmm mmm
To make the roux, heat the oil over medium heat then add flour. Stir constantly until your roux reaches a milk chocolate color. (be careful not to burn the roux or yourself!) Remove from heat and keep stirring for a few minutes as it is still very hot and could burn. Set roux aside and start the rice. Stir the roux periodically as you continue preparations. Dice the green pepper, celery and onion - you want about equal portions of each, a little excess onion doesn't suck. Bring chicken stock to a boil then add roux (which will now be dark chocolate in appearance). Return to a boil while stirring, this will thicken quite a bit - don't panic, the veggies bring a lot of water with them. Add diced veggies and spices, reduce heat and cover. Simmer and stir until onions are clear. I like to pan fry the scallops in a bit of olive oil for a few minutes then set aside as this removes a lot of liquid from them. Add shrimp to sauce, stir/cover/simmer a few minutes. Add scallops, stir/cover/simmer a few more minutes until shrimp and scallops are cooked. Serve over a bed white rice.
A spicy Cajun sauce "smothering" shrimp and scallops on a bed of white rice. /me drools
Ingredients
1/3 cup oil (extra virgin olive oil for my healthier version)
1/3 all purpose flour
1 cup chicken stock (shrimp stock would be ideal but takes too much work imo)
1 to 2 tsp of salt
1/2 tsp black pepper
1/2 tsp thyme
1/4 to 1/2 tsp ground red pepper (cayenne - add more or less depending on how spicy you want it)
1 bay leaf
1/2 green pepper
1 or 2 stalks of celery
1/2 onion
12 medium to large shrimp
4 medium to large scallops
white rice... mmm mmm
To make the roux, heat the oil over medium heat then add flour. Stir constantly until your roux reaches a milk chocolate color. (be careful not to burn the roux or yourself!) Remove from heat and keep stirring for a few minutes as it is still very hot and could burn. Set roux aside and start the rice. Stir the roux periodically as you continue preparations. Dice the green pepper, celery and onion - you want about equal portions of each, a little excess onion doesn't suck. Bring chicken stock to a boil then add roux (which will now be dark chocolate in appearance). Return to a boil while stirring, this will thicken quite a bit - don't panic, the veggies bring a lot of water with them. Add diced veggies and spices, reduce heat and cover. Simmer and stir until onions are clear. I like to pan fry the scallops in a bit of olive oil for a few minutes then set aside as this removes a lot of liquid from them. Add shrimp to sauce, stir/cover/simmer a few minutes. Add scallops, stir/cover/simmer a few more minutes until shrimp and scallops are cooked. Serve over a bed white rice.