Text 9222, 104 rader
Skriven 2014-01-27 11:01:14 av Dave Drum (1:261/38)
Ärende: Chile 5267
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fricasse Aux Chevrettes
 Categories: Seafood, Stews, Vegetables, Chilies, Beer
      Yield: 9 Servings

     12 oz Bottle of your favorite
           - olive oil
           +=OR=+
    1/2 lb Butter; opt - see Step 1
           All-purpose flour
      3 lb Medium shrimp; peeled,
           - de-veined
      3 md Ripe tomatoes; diced
      2    Jalapenos; minced
           Salt, black & red or cayenne
           - pepper
      2 lg Yellow sweet onions; chopped
      3    Bell peppers; red, yellow,
           - and green; chopped
      6 cl Garlic; minced
      1 c  Green onions or onion tops;
           - fine chopped, but not 'til
           - you're ready to put it in
      1 c  Italian or flat-leaf parsley
           - fine chopped, but not 'til
           - your're ready to put it in
           Water
     24 oz Dark beer
           Rice or pasta

  First, you start with a roux. Roux is a paste, made from
  flour and oil or butter, used to thicken and flavor Cajun
  stews and gumbos. You can use a couple sticks of butter -
  or, for a healthier (and still tasty) option, you can use a
  cup and a half of olive oil. Begin by melting the butter or
  heating the olive oil in a skillet (preferably cast iron, or
  some thicker metal to ensure even heating) on medium heat
  until it is hot enough to fry; then sift flour (about 2
  cups) into the hot liquid and stir continuously with a
  flat-edged utensil, like a wooden mixing spatula, to make
  sure nothing sticks. IMPORTANT: If the roux burns, it will
  be ruined, so watch your heat carefully and take your time.
  For this dish, we're making a "peanut-butter" roux, which is
  a lighter roux with a less bitter flavor for delicate things
  like seafood. So continue stirring the paste until it is the
  color of peanut butter or slightly darker.

  If the paste seems too thick, add a little more oil or
  butter; if it seems too runny, you can add more flour, but
  once it cools, the flour will settle and you can pour off
  the excess oil.

  Next, in a medium-sized cast-iron pot - or other roasting
  pot with lid - heat a half-cup of olive oil and sautee the
  onions, bell peppers, garlic and jalapenos until
  translucent. Keep the heat high during this step so that the
  vegetables are tempted to stick rather than cook down and
  give off water. When they start to stick, you can pour a
  glug or two (I'm lobbying to have "glug" added to the
  culinary dictionary as a valid quantity) to deglaze any
  sticky stuff, and also to help caramelize the veggies.

  When the veggies are cooked, add tomatoes and enough water
  to fill the pot halfway. Once the water begins to boil, add
  roux gradually (it will take a few minutes to dissolve), and
  stir to make sure it doesn't stick to the bottom. The sauce
  should be thicker, but not too thick, and you shouldn't be
  able to see through the liquid when you spoon some out.

  Add seasoning until it tastes right to you. Roux can make a
  sauce want a good bit of salt, but it's all about it tasting
  right to you. Keep simmering while you season your shrimp.

  Spread shrimp out in a single layer in a pan and season with
  the "Holy Trinity"; mix around. This will give the right
  amount of seasoning for the sauce once you add the shrimp.

  Cut your green onions and parsley, and cook rice or pasta.

  Bring the sauce to a good boil and add the shrimp, stir in,
  and cover. Once it starts to boil again, uncover and stir.
  Reduce heat to medium and add green onions and parsley,
  stir, and simmer for 10 or 15 minutes - or until shrimp are
  firm and tender, but not rubbery or chewy.

  Serve over rice or pasta, garnish with green onions and
  parsley, and enjoy!

  Recipe by: Linzay Young

  For more information on Linzay Young's cooking DVDs and
  pepper sauce, contact him at linzaycooks@gmail.com.

  From: http://www.npr.org

  Uncle Dirty Dave's Archives

MMMMM

... A neglected food group along with the Congealed group.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)