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Rock Shrimp Etouffee with Lavender Rice Pilaf

Yield: 16 servings

1 cup butter
4 medium onions, chopped
2 cups chopped celery
2 cups chopped green onion
4 cloves garlic, minced
1 cup flour
7 cups water
58 oz.canned diced tomatoes, undrained
1 /4 cup lemon juice
2 tsps. salt
4 each bay leaves
1 /2 tsp.dried thyme leaves
4 lbs.rock shrimp
2 tsps. Tabasco

17 oz.jasmine rice
3 1 /3 cups water
2 oz.yellow onions,diced
1 /2 tsps.garlic,chopped
2 oz. celery, diced
1 /4 tsp. white ground pepper
1 /2 oz.chicken base
1 tsp.herbs de Provence
1 tsp. fresh parsley, minced

  1. For the etouffee: Melt butter in large saucepot; add onion, celery, green onion and garlic. Cook 5 minutes or until tender.
  2. Add flour and stir until well-blended; cook for 5 minutes. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally.
  3. In the meantime, prepare rice: Combine rice and water in large pot; add remaining ingredients except parsley and mix well. Steam for 30 minutes.
  4. To the etouffee, add the shrimp and Tabasco. Simmer 5 minutes longer or until shrimp turn pink.
  5. Add parsley to rice and mix well. Portion shrimp mixture over rice in bowls.

Recipe from Eric Eisenberg, Executive Chef, Swedish Medial Center, Seattle, WA.

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