Shrimp Etouffee
1 1/2 sticks butter
1/2 cup flour
2 cup chopped onion
1 cup chopped green pepper
1 cup diced celery
1 Tbsp. finely minced garlic
3 cups medium shrimp
2 tsp. salt
1/2 tsp. finely ground black pepper
1/2 tsp. cayenne pepper
2 tsp. lemon juice
2/3 cup thinly sliced green onion tops
2 Tbsp. finely minced parsley
3 cups cold water or shrimp stock
Melt the butter over low heat in a heavy 6 to 8 quart pot.
Add the flour, stirring constantly. Cook and stir over low-medium heat until a medium brown roux is formed (15 to 20 minutes). Do not burn.
Quickly add the vegetables and continue to cook, stirring frequently, until the vegetables are glazed and tender (about15 to 20 minutes). Add the shrimp and seasonings including green onion tops and parsley and mix well. Add the water or stock and heat to boiling. Turn heat down and let simmer for 5 minutes.
Serve over cooked rice.
This will feed 6 to 8 and reheats well. Option: I do not use the black pepper or cayenne. Instead I add one small to medium jalapeno pepper in with the vegetables.
Fresh Strawberry Pie
1 baked 9” pie crust
1 cup whipping cream, whipped with 1 Tbsp. sugar and 1/2 tsp. vanilla
Filling:
8 oz. cream cheese, room temp
2 Tbsp. lemon juice
1/2 cup sugar
1 to 2 tsps. grated lemon rind
2 Tbsp. milk
Cream cream cheese until smooth.
Add lemon juice, sugar and rind. Spread on pie shell.
Glaze:
3/4 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
2 Tbsp. water
1 cup strawberries
1/2 cup water
1 Tbsp. lemon juice
3 cups sliced strawberries
Mix sugar, cornstarch, salt and 2 Tbsp. water in a medium saucepan. Mix to a paste. Blend 1 cup strawberries with 1/2 cup water in blender or food processor. Add blended strawberries to saucepan and heat until thickened. Remove from heat. Add lemon juice and stir well.
When cool, stir in the sliced berries, reserving some for garnish. Pour over cream cheese mixture. Top with whipped cream and garnish with berries.