Recipe from our CEO

Shrimp étouffée

Looking to add a little spice to your daily cooking? Check out this recipe from our CEO, Blaine Davidson. Shrimp étouffée is a family favorite and pairs perfectly with our 2020 Pinot Grigio. Bon appétit!

Shrimp étouffée

Wine Pairing:

Hocking Hills Winery Pinot Grigio

Ingredients:

1 cup unsalted butter + 1Tbsp
2 cups diced yellow onion
1 cup green bell pepper
1 cup diced celery
1 Tbsp minced garlic
¼ cup unbleached all purpose flour
2 ½ cups seafood stock
2 Tbsp Tomato paste
1 Tbsp Lemon Juice
2 lbs raw small shrimp, peeled & deveined
1 tsp cayenne pepper
Salt and freshly ground black pepper
Dash of hot sauce
¼ cup chopped fresh flat-leaf parsley
1 cup diced green onion tops
6 cups cooked long grain rice

Directions:

In a large cast-iron pot or skillet over medium-high heat, melt 2 sticks of butter. Add the onions, bell pepper, and celery and sauté until the onions turn translucent, about 5 minutes. Add the garlic, lower the heat to simmer, and stir to combine. Sprinkle the flour over the mixture, stir to incorporate, and cook the flour until it turns light brown, about 10 minutes. Add the seafood stock, tomato paste, and lemon juice and stir until you reach a stew-like thickness.

Add the shrimp; stir the mixture to combine. Simmer the shrimp in the pot for 15 minutes. Add the cayenne and season to taste with salt, pepper, and hot sauce. As a final touch, stir in the remaining 1 Tbsp of butter, along with the chopped parsley and green onions. Bring the étouffée back to a simmer and turn off the heat.

Serve in shallow bowls by ladling the étouffée over a mound of white rice. Serve with French bread and extra hot sauce.

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