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Author Notes: For a while I was part of "Krewe de Glue," which took great pride in designing elaborate costumes for our entry to the Annual Cajun & Zydeco Mardi Gras Ball in Rhode Island. One year we began as one gigantic black cocoon, out of which we all emerged as butterflies. We also helped raise money for Katrina families at a benefit in Rye, NH, too, with our costumes. Of course, Cajun cuisine always accompanied our countless hours of planning and design. This is a slightly healthier version of my shrimp etouffe recipe I developed along the way. Traditionally, you would add twice the butter, green peppers (not carrots), and no yogurt. —Sagegreen
- 1/2 stick unsalted butter
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 garlic cloves, peeled, smashed and minced
- 1 large bay leaf
- 1 teaspoon sea or kosher salt
- 1/4 teaspoon hot cayenne pepper
- 1/2 teaspoon Hungarian sweet paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground white pepper
- 2 tablespoons dry sherry
- 1 1/2 cups water
- 1 pound deveined shrimp (31/35 size count)
- 1/2 cup fage
- 1 tablespoon fresh lemon juice
- 1/3 cup chopped parsley
- 2 tablespoons chopped scallions
- Melt the butter over medium-high heat in a large pot. Stir in the flour to make a light roux. Add the lemon juice, onions, celery, carrots, garlic, bay leaf, salt, cayenne, paprika, oregano, and pepper. Cook and stir until the vegetables are soft.
- Add the sherry and cook for a few minutes. Next add the water and shrimp, bringing to a boil. Reduce the heat and simmer until thickened. Add the fage. Add the lemon juice to the chopped parsley and scallions and mix in, reserving a few tablespoons for garnish.
- Serve with basmati rice. "Laissez Les Bon Temps Roulez."
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