Shrimp etouffee with baklouti chili pepper
1/2 cup OLIVE & VINE Baklouti Chili Pepper fused olive oil*
3/4 cup all-purpose flour
2 cups chopped onions
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
4 large garlic cloves, minced
3 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
4 cups chicken, shrimp or vegetable stock
sea salt and freshly ground pepper, to taste
2 pounds medium shrimp, peeled and de-veined
1 bunch of green onions, sliced
Steamed white rice, for serving
Add the olive oil to a large pot or Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. This can take 7 -10 minutes and needs constant attention so as not to burn the flour. Cook until the roux reaches a deep caramel brown color.
Add all the vegetables and garlic to the roux and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste and cook 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 and add salt and pepper to taste. 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 or until they are cooked through. Add the parsley and stir to combine.
Serve immediately over steamed white rice with sliced green onions to garnish and a drizzle of Baklouti Chili Pepper olive oil.
* This recipe has a spicy kick. If you prefer a milder flavor, use 1/4 cup Baklouti Chili Pepper and 1/4 cup of OLIVE & VINE extra virgin olive oil of your choice.