In North America the prawn is regarded as the crawdad, crayfish, mudbug, etc. It could be construed by most passerby as a freshwater shrimp, however there is a distinct difference between shrimp and lobster-esque species, and that is what and how you eat them. I always giggle at the menu item “shrimp scampi” (as you will see in soon to be published recipes) because a scampi is crustacean NOT a sauce and true scampi are Nephrops norvegicus, a species to their area. The North American version is a closer cousin to the lobster than the shrimp that it is most often substituted for in recipes. I suppose this is both out of laziness and out of availability, but none the less… it is painful to hear people refer to dishes using names that don’t fit. Anyway… I was out today and overheard etouffee, a personal favorite, referred to not as the dish which is all about the sauce, as a afterthought, as in the sequence “I would like my shrimp, well done, with rice and etouffee, oh and no garlic, I’m allergic to garlic.” I’m not only floored but possibly insulted. you can have your shrimp etouffee but you can’t have etouffee shrimped! And, Damned, Nor Should You! Don’t even get me started on the asininity of the garlic comment! Eat it the way the chef prepared it or don’t order it in the first place. Seriously! HA. Good to note, the word etoufee is actually French for smother. This is a more robust version, but I’ve seen (and usually make) a much more stripped down version that does not include the trinity in the base veggies, doesn’t include most of seasonings and other parts which is more authentic to the bayeau, but if you include them it brings a much deeper flavor set to the dish.
prawns (tails cleaned, but having a few whole for plating is always nice too)
prawn liquor (fish stock will work, but the fatty water that comes from cleaning is what is better so save it if you can)
celery (with leaves)
onion (vadellia but yellow will work)
Cubanella pepper
garlic
oil and butter combo
flour
bay leaf
dried rosemary
parsley
black pepper
cayenne pepper
coffee
chicory
tomato paste
If you are doing this over rice, begin the rice now. I prefer my rice with bay, rosemary, coffee, and chicory steeped thoroughly. **
Coarsely dice the celery, onion, Cubanella pepper and garlic and set aside
Begin the roux by combining equal parts by weigh of the lipids (oil and butter) and the flour in a large skillet over low heat. Do not allow the roux to burn, work it over low heat until it is a reddish brick color.
Add the prawn liquor or stock and coffee (about 2:1) as well as a heaping tablespoon of tomato paste and combine until the roux and paste is dissolved into the liquid.
Add the diced veggies and season with bay leaf, dried rosemary, black pepper, cayenne pepper
Bring up to a boil and then down to a low simmer (in order for the roux to achieve it’s truest thickening power, always bring to that quick boil)
Allow the entire mixture to simmer 20-30 minutes minimum allowing the liquid to reduce and flavors to meld completely.
When sauce is done to desired thickness, add prawn tails (and a couple of whole prawns to steam on top), cover with lid.
Cook 5-8 minutes, do NOT overcook.
Re-season again, to taste, and finish with shredded celery leaves and the parsley
Serve over rice with a whole prawn over each dish or better serve family style with the prawns arranged over the top of the main dish **
** I actually really like this over grits, believe it or not. It also works over pasta, mixed warm greens and a new one I just found, molasses oats – trust me sounds crazy, it was one of the more brilliant concepts I’ve come across, though, it does require a nice thick sauce and nothing too wet and watery!
thedoormouse
bigrobhcmf
srpeltier
