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PUBLISHED: 5:11 PM on Wednesday, July 25, 2007
Recipe of the WEEK: Alaskan Smoked Porter Shrimp Etouffée
Alaskan Smoked Porter Shrimp Etouffée

2 lbs. peeled medium shrimp

1 c. sliced scallions

4 c. hot cooked rice, couscous, barley, grits or grain of choice

Etouffée Sauce

¼ c. chopped onion

¼ c. chopped celery

¼ c. chopped green bell pepper

¼ c. chopped red bell pepper

2 T. minced garlic

½ c. vegetable oil

½ c. AP flour

12 oz. Alaskan Smoked Porter

12 oz. seafood stock

2 T. olive oil for sauté

Cajun Seasoning

2 tsp. salt

1 tsp. cayenne

½ tsp. black pepper

½ tsp. white pepper

1 tsp. dried basil

1 tsp. dried oregano

Divide into thirds

Heat oil over medium high heat in a heavy-bottomed cast iron skillet until it begins to smoke. With a long handled spoon or whisk, stir in flour; keep stirring until smooth and dark red brown.

Add ⅓ seasoning mix, chopped veggies and cook until onions are transparent, stirring frequently. Add garlic and another ⅓ of the spice mix and cook for a few minutes.

Slowly add beer, whisking rapidly, then stock, and bring to a simmer.

In a saucepan heat 1 T. olive oil over medium heat. Sprinkle the remaining spice mix on shrimp. Sauté shrimp in two batches, adding extra olive oil as needed. Add sauce to pan and serve over rice. Garnish with the scallions and enjoy.

Contributed to Chez Alaska by Chef Gerry Donohoe

www.chezalaska.com

This week at Chez Alaska Cooking School

Alaskan Seafood Safari

Wed., July 25 ~ 2:00pm

Thurs., July 26 ~ 10:00am

Instructor: Derrick Snyder

A Cajun Cook'sAlaskan Seafood & Beer

Mon., July 30 ~ 11:00am

Instructor: Gerry Donohoe

Sourdough Desserts

Sat., July 28 ~ 9:00am

Instructor: Gretchen Pence


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