It’s been awhile since I posted, but that doesn’t mean I haven’t been cooking. I just haven’t cooked anything that was quite “blog worthy” in the past couple of weeks. Recently, I’ve made a jalapeño popper grilled cheese that was amazing but the cheese didn’t melt all the way. I also made a really good salad with radicchio, white beans and tuna with a mustard vinaigrette, but the pictures were not exactly incredible. So today I made shrimp étouffée with grits that was really good, and I was happy enough with it to finally do a post.
I haven’t really done any research on étouffée, so I honestly don’t know much about it. I used this recipe as a guide, but made it with shrimp, halved it and used poblano peppers instead of celery. I also used some herbs de provence and cajun seasoning that I had, and if I could do it again, I’d make this with shrimp stock, white wine and a little more corn starch to make it thicker.
1/2 red bell pepper
1/2 large onion (or 1 small onion)
1 poblano pepper
1/2 pound raw shrimp, peeled and deveined
1 1/2 tablespoons butter
1/2 cup water
1/2 tablespoon corn starch
1/2 cup water
Dried herbs of your choice, like oregano, thyme or herbs de provence
Cajun seasoning with salt, paprika and cayenne
- Dice all the vegetables small, about 1/4 inch in size. Over medium-high heat in a medium saucepan, melt the butter and add the vegetables. Season with a little salt and stir often until vegetables are softened and have given off most of their liquid, about 10 minutes.
- Add the shrimp to the pot and season with the cajun spices. Continue to stir every couple of minutes. The shrimp will begin to turn pink and firm up; cook for about 10 minutes until shrimp are cooked through.
- Combine the water and corn starch and add it to the pot. Stir and let the mixture thicken for another 5 minutes or so. Pour the shrimp étouffée over your choice of rice or grits and enjoy!
And if you want to see that radicchio, tuna and white bean salad I made….