"Woodn't" You Love One?

 

Ann at Thibeault's Table is hosting a spectacular give-away to introduce her new line of cutting boards!  In continuing the wonderful tradition of British Columbia's beautiful artisanship, Ann and her husband have created a new line of gorgeous cutting boards from the native maple that grows there.  The striations and color of the native wood is amazing. To showcase the beautiful wood even further, natural edges are provided on the boards whenever possible.  Having one of these unique boards in  your own kitchen is a must!  And giving one of them to a loved one is a gift that is sure to be treasured always.  Visit Ann at Thibeault's Table to learn more about the give-away and her new site that is hosting these boards, Thibeault's Table's Cutting Boards.

Shrimp Etouffee

It's been quite some time since I've posted.  Life's been a little crazy: new job, travelling, etc.  But things are starting to settle down a bit, and I was able to actually cook something!!  This is one of those dishes that satisfies your soul as well as your taste buds.  Though this dish is classically made with crawfish tails, I'm a shrimp lover, and shrimp substitutes beautifully here.  The richness of the roux combined with the vegetables and the shrimp, all combine over rice to make a satisfying dinner. It's wonderful!

Shrimp Etouffee

1/4  cup  butter
2  tablespoons  olive oil
1/3  cup  all-purpose flour
1  medium onion, chopped
2  celery ribs, chopped
1  medium-size red bell pepper, chopped
4  garlic cloves, minced
1  large shallot, chopped
2  teaspoons Cajun seasoning
1/2  teaspoon ground red pepper (I used 1/4 teaspoon ground chipotle pepper - delicious!)
14 ounces low-sodium chicken broth
1/4  cup  chopped fresh parsley
1/4  cup  chopped fresh chives
2  pounds raw, cleaned, deveined shrimp
Hot cooked rice

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; sauté 5 minutes or until vegetables are tender.

Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.

Stir in shrimp; cook 3 to 5 minutes or until shrimp are opaque and cooked through.. Serve with hot cooked rice.

 

 

Inspired by Southern Living, AUGUST 2007