Shrimp etouffee

Ingredients

For 2 people

• 1 cup long-grain white rice, dry
• 2 1/2 cups water
• 1 tsp kosher salt, divided
• 16 oz raw large shrimp, peeled and deveined
• 1/2 tsp black pepper, divided
• 2 tbsp unsalted butter
• 2 tbsp neutral oil
• 1/3 cup all-purpose flour
• 4 oz yellow onion, finely diced
• 3 oz green bell pepper, finely diced
• 2 oz celery, finely diced
• 2 tsp minced garlic
• 1 tbsp tomato paste
• 2 cups low-sodium chicken stock
• 1 bay leaf
• 1 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 2 tbsp sliced green onions

Method

1. Start the riceIn a medium saucepan, combine the 1 cup dry rice, 2 cups water, and 1/2 tsp of the kosher salt. Bring to a boil over high heat, cover, then reduce to the lowest heat and cook for 18 minutes without lifting the lid. Turn off the heat and let the rice rest for 5 minutes so the grains finish steaming while you build the sauce.
2. Season the shrimp and prep the vegetablesPat the 16 oz shrimp dry so they do not water down the sauce. Toss them with 1/4 tsp of the black pepper and 1/4 tsp of the kosher salt. Set them aside. Finely dice the 4 oz onion, 3 oz bell pepper, and 2 oz celery, and keep the 2 tsp garlic, 1 tbsp tomato paste, 1 tsp paprika, 1/4 tsp thyme, 1/4 tsp cayenne, 1 tsp Worcestershire sauce, 1 bay leaf, 2 cups stock, 1/2 cup water, and 1 tbsp lemon juice ready before the roux goes in, because the sauce moves quickly once it starts browning.
3. Make the rouxSet a wide 12-inch skillet or sauté pan over medium heat. Add the 2 tbsp butter and 2 tbsp oil, then whisk in the 1/3 cup flour. Cook, stirring constantly with a flat spatula or whisk, for 5 to 7 minutes until the mixture turns the color of light peanut butter and smells nutty. If the roux starts to darken too fast, lower the heat immediately and keep stirring so it does not scorch.
4. Cook the holy trinityStir the diced onion, bell pepper, and celery into the roux. Cook over medium-low heat for 6 to 8 minutes, stirring often, until the vegetables are softened and glossy and the roux clings to them. Add the garlic, tomato paste, paprika, thyme, and cayenne, then cook for 1 minute more to bloom the spices and lose the raw tomato edge.
5. Build and simmer the sauceSlowly whisk in the 2 cups chicken stock and the 1/2 cup water, adding a little at a time at first so the roux stays smooth. Stir in the bay leaf, Worcestershire sauce, and the remaining 1/2 tsp kosher salt plus the remaining 1/4 tsp black pepper. Bring the pan to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon and leaves a brief trail when you drag a spatula through the pan.
6. Cook the shrimp and finishAdd the seasoned shrimp to the gently bubbling sauce and cook for 2 to 3 minutes, stirring once or twice, until the shrimp are opaque, pink, and curled into loose C-shapes. Stir in the 1 tbsp lemon juice and 1 tbsp chopped parsley, then remove the pan from the heat. Do not keep boiling after the shrimp turn opaque, or they will tighten and the sauce will look dull.
7. Plate and serveFluff the rice and divide it between 2 bowls. Spoon the shrimp and plenty of sauce over the top, then finish with the 2 tbsp sliced green onions. Serve immediately while the sauce is glossy and the rice is still hot enough to absorb it.