Spice Up Your Life: Etouffee is easy to make and ‘shrimp’ly delicious

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Lindsey Young, Harvey County Now

I’m of the opinion that any dish named using its French term immediately sounds 1,000 times fancier.
Souffles (puffed up egg dishes) and fondue sovoyarde (cheese dip) and crème brulee (custard topped with burnt sugar) all sound infinitely luxurious. Even foie gras (duck liver pate) almost sounds appetizing.
Shrimp etouffee is another of those dishes. “Etouffee” just means “smothered” in French, but having never tried it, I was sure it was way too complicated to create in my own kitchen.
It turns out I was very wrong about that, and not only is shrimp etouffee relatively simple to create, it’s delicious, too.
The recipe I used comes from the blog “Chili Pepper Madness” by Mike Hultquist. You can find the original post at https://www.chilipeppermadness.com/recipes/shrimp-etouffee/. I added extra veggies, garlic and seasoning in my version.
We absolutely loved this. I was a little nervous about making shrimp stock, but it was super easy, and it added a ton of flavor to the overall dish. It was also good and spicy. If you’re not much of a spice fan, you might decrease the Creole seasoning when you make it, but we thought it had exactly the right amount of heat. I also used chicken stock to make the rice to go with this, and I think that added even more depth of flavor.
And in addition to making something delicious, I have enjoyed mentioning to people that I made such a fancy-sounding meal. I might have to give some more French dishes a try…minus the duck livers.

Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.