Restaurant dish that tastes great as a leftover

Found in Cajun restaurants served over rice, this one-pot meal is virtually fuss-free and is actually better the next day.

Found in Cajun restaurants served over rice, this one-pot meal is virtually fuss-free and is actually better the next day. That’s because flavours from the shrimp, vegetables and savoury tomato-based sauce marry overnight and become more intense.

Shrimp Etouffee

125 ml (1/2 cup) butter

50 ml (1/4 cup) flour

250 ml (1 cup) chopped sweet onion

250 ml (1 cup) green bell pepper, cored, seeded and chopped

125 ml (1/2 cup) chopped celery

2 cloves garlic, minced

1 bay leaf

2 ml (1/2 tsp) basil

1 ml (1/4 tsp) thyme

500 ml (2 cups) tomato sauce

250 ml (1 cup) dry white wine

250 ml (1 cup) clam juice

125 ml (1/2 cup) water

15 ml (1 tbsp) Worcestershire sauce

5 ml (1 tsp) hot sauce

2 ml (1/2 tsp) white pepper

15 ml (1 tbsp) grated lemon zest

15 ml (1 tbsp) fresh lemon juice

50 ml (1/4 cup) parsley

750 g (1 1/2 lb) raw shrimp, peeled and deveined

250 ml (1 cup) thinly sliced green onions

In a large pot, over medium heat melt butter; stir in flour and cook until bubbly and tan in colour (similar to the colour of peanut butter), about 12 minutes. Stir in onion, bell pepper, celery, garlic, bay leaf, basil and thyme. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 15 to 20 minutes.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, hot sauce and white pepper; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced to 1.125 l (4 1/2 cups), about 30 minutes. Stir in lemon zest, lemon juice, parsley and shrimp. Simmer for 2 to 3 minutes or until shrimp are opaque; sprinkle with green onions. Remove from heat and serve over hot cooked rice.

Makes 6 servings.

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