A lent-friendly version of the Shrimp Etoufee recipe from A Cup of Zest (Michelle Ferrand)
- 1.5 pounds extra-large shrimp (16-20 ct per pound) tails and shells on
- 3 tablespoons high smoke point oil divided
- 3 tablespoons Earth Balance or other vegan butter divided
- 2.5 cups water
- 1/4 cup all-purpose flour
- 1 cup onions diced
- 1 cup celery diced
- 1 cup bell pepper diced
- 3 tablespoons garlic minced
- 1 tablespoons creole seasoning or mixture of Old Bay and garlic powder
- 1 teaspoon herbs de Provence
- 3/4 cup tomatoes chopped (or canned, diced)
- 1/2 cup green onions sliced
- 3 tablespoons Italian parsley minced
- Peel and reserve shells from shrimp; leave tails attached.
- Finely chop approximately 1/4 of the shrimp. Remove and reserve the tails from chopped shrimp.
- Place 1 T oil and 1 T vegan butter into a medium-sized pot. Heat to medium-high.
- Place shrimp shells and reserved tails from chopped shrimp into the pot. Cook shells and tails until crisp (about 5 minutes). They should be browned and cooked until liquid is gone.
- Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
- Place 2 T oil and 2 T vegan butter in a Dutch oven or large cast iron skillet. Heat over medium heat. Add flour and continue to cook until roux turns a light brown color (around 3 minutes).
- Place chopped onion, celery, bell pepper, garlic, seasonings, and herbs in the skillet. Cook and stir until softened (around 7 minutes).
- Add shrimp stock (prepared in steps 1-5) and diced tomatoes and stir. The sauce should thicken in about 6 minutes.
- Add the shrimp (both chopped and whole), green onions, and parsley. Cook and stir until shrimp is opaque (around 4 minutes).