On Tap Oil & Vinegar Recipe Detail

Shrimp Etouffee

with Garlic & Baklouti Green Chili Olive Oils

Ingredients For Filling:

• 1/4 cup Garlic Olive Oil
• 1/4 cup Baklouti Green Chili Olive Oil + 2 Tbsp for finishing
• 1/2 cup all-purpose flour
• 1 1/2 cups onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 2 large garlic cloves, minced
• 8 oz clam juice or chicken stock
• 14 oz can diced tomatoes, undrained
• 1 1/2 tsp Cajun seasoning
• 1 tsp Worcestershire sauce
• 1/2 tsp white pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 1/4 tsp dried thyme
• Tabasco, to taste
• 2 lbs shrimp, peeled and deveined
• green onions, sliced
• white rice, for serving

Directions:

In a heavy saucepan (or cast iron pan) over medium or medium-low heat, whisk together oils & flour to make a roux. Once combined, switch to wooden spoon and stir continuously up to 20 minutes, until mixture turns a dark caramel color. Take your time, it should darken very slowly. Turn down heat if it darkens too fast so roux doesn't burn.

Turn heat to low and add onion, green pepper, and celery. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft. Add garlic and cook 30 seconds.

Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. Bring to boil, then simmer 15 minutes. Add shrimp and cook 2-3 minutes.

Serve with green onions, white rice and a drizzle of Baklouti Green Chili Olive Oil to finish.

Serves 6