Shrimp Etouffee with Baklouti Roux
1/2 cup Baklouti Agrumato, or any UP EVOO of your choice (or half & half)
3/4 cup all-purpose Flour
2 cups chopped Onions
4 cups Chicken, Shrimp or Vegetable Stock
1 chopped green bell Pepper
1 chopped red bell Pepper
2 ribs chopped Celery
4 large minced Garlic cloves
3 tbsp. Tomato Paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 pounds medium shrimp, peeled and de-veined
1 bunch of sliced green onions
Steamed White Rice, for serving.
In a large pot or Dutch oven, over medium heat, add Baklouti Agrumato or EVOO of your choice. Add the flour and continuously stir to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color.
Add all the vegetables and garlic to the roux, and sauté until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute. Add the bay leaves, thyme, and stock. Whisk constantly over medium heat until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly. Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. Add the shrimp to the pot and cook for approximately 5 more minutes. Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling.
Serves 6-8 (with leftovers as the sauce gets even better the next day)