Shrimp Etouffee : 無料・フリー素材/写真
Shrimp Etouffee / jplahm
| ライセンス | クリエイティブ・コモンズ 表示-改変禁止 2.1 |
|---|---|
| 説明 | Shrimp EtoufeeServes 4Ingredients // AmountJumbo Shrimp, peeled & deveined, save shells for stock* // 2 lbsVegetable Oil // 3 tablespoonsFlour // ¼ cupYellow Onions, diced // 2 cupsGreen bell peppers, diced // ½ cupRed bell peppers, diced // ½ cupCelery, diced // 1 cupGarlic, minced // 3 clovesPlum Tomatoes, diced & seeded // 2 cupsBay Leaf // 1 eachCayenne pepper* // ¼ teaspoonCajun Seasoning // 1 tablespoonShrimp Stock // 2 cupsParsley, chopped // 2 tablespoonsScallions, sliced thinly // as needed for garnishSalt // To tasteShrimp Stock*Shells from shrimp // about 2 cupsYellow Onions, chunks // ½ cupCelery, chunks // ½ cupGarlic // 3 clovesRed Bell Peppers, chunks // ½ cupGreen Bell Peppers, chunks // ½ cupBay Leaf // 1 eachBlack peppercorns // 1 tablespoonSalt // 1 teaspoonMethod of Preparation1.Start shrimp stock by placing everything in a large pot and add cold water until it just covers everything2.Bring to a boil, then reduce to a simmer for 45 minutes, skimming any foam that comes to the surface3.Run stock through a fine sieve and set aside4.Add oil and flour to large pot and thoroughly mix to make a rouxa.This should look like wet sand5.Place pot on medium heat and cook roux until it has the color of peanut butter, usually between 5-10 minutesa.Stir frequently to prevent burning!!6.Add onions, celery, garlic, and bell peppers and cook for 10 minutesa.KEEP STIRRING!!7.Add tomatoes, bay leaves, cayenne pepper and ½ tablespoon of Cajun seasoning a.KEEP STIRRING!!8.Cook for about 5 minutes then whisk in shrimp stock9.Bring to a boil, then reduce to a simmer and cook for 45 minutesa.The stock should be a gravy like consistency nowb.Be sure to stir frequently, scraping the bottom to prevent anything from burning10.After 45 minutes, season shrimp with remaining Cajun seasoning and add to pot11.Taste and add salt if neededa.Most Cajun seasoning has salt as the main ingredient so be careful!12.Cook the shrimp until they are cooked through (up to 10 minutes)13.Add parsley to the pot, and stir14.Serve immediately over long grain white rice and garnish with scallions*Substitutions1.Use raw frozen easy peel shrimp to save a lot of time and effort2.To save some money and time, use all the ends and trimming from the vegetables for the stock3.Tobasco sauce can be used in place of cayenne pepper |
| 撮影日 | 2011-02-17 19:08:25 |
| 撮影者 | jplahm |
| タグ | |
| 撮影地 | |
| カメラ | Canon PowerShot SX110 IS , Canon |
| 露出 | 0.017 sec (1/60) |
| 開放F値 | f/2.8 |
| 焦点距離 | 6 mm |