Poppy Tooker's Shrimp Etouffee
3 lbs. shrimp, head and shell on
Peel shrimp and make a stock by boiling peels and heads together with green onion trimmings and any other aromatic vegetable parings (celery, carrot, onion) available. Boil for 10 minutes; strain and reserve.
Melt butter in a sauté pan. Whisk in tomato paste, cooking together over medium high heat for 3 minutes. Add green onions and stir together for 2 minutes. Whisk in stock, making a gravy. Add garlic and herbs. Reduce heat to a simmer, cover and cook for 5 minutes. Add shrimp, salt and hot sauce. Cover and cook for 2 minutes. Shrimp are done when they are just opaque and curl. Taste to check seasonings and serve over rice.
Previously – How to peel a head-on shrimp
Laissez les bons temps rouler! Eatocracy is in New Orleans this week getting ready for the second edition of our Secret Supper tonight. We'll be celebrating the people, purveyors and places that make this such a significant food town, and hope you'll join in with your questions, memories, restaurant suggestions and general bonhomie.