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Source: Food and Wine Quick from Scratch

Shrimp Etouffee
Just in time for Mardi Gras is a quick version of a traditional shrimp étouffée, a favorite in New Orleans. It's every bit as luscious as the original.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 23 minutes
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2 tablespoons cooking oil
2 tablespoons all-purpose flour
1 1/2 cups canned low sodium chicken broth
1 green bell pepper, chopped
2 ribs celery, chopped
2 onions, chopped
1 bay leaf
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1 1/2 pounds medium shrimp, shelled
2 scallions, including green tops, chopped
cooked rice, for serving




In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it’s the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.

Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.


Wine Recommendation: The down-home taste of this American original is perfect with a refreshing American white wine. Try a pinot gris from Oregon or a dry riesling, either from Oregon or Washington State.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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