The Food52 Cookbook, Volume 2: Seasonal Recipes From Our Kitchens to Yours by Amanda Hesser & Merrill Stubbs

Author:Amanda Hesser & Merrill Stubbs
Language: eng
Format: mobi
Tags: Seasonal, American, Cooking, General, Regional & Ethnic
ISBN: 9780061887291
Publisher: HarperCollins
Published: 2012-12-04T06:00:00+00:00

1. First, make a roux: In a large cast iron Dutch oven, heat the oil over medium-low heat. Sprinkle the flour over the oil and stir until it’s completely blended. Continue cooking for 5 to 10 minutes, stirring occasionally, until the roux browns and is dark caramel colored. (Be careful not to let it burn.)

2. Stir in the onions, celery, and garlic. Sprinkle in ¼ teaspoon salt and a few turns of pepper and stir well. Cover the pot and let the vegetables cook in the roux until softened, 5 to 7 minutes.

3. While the vegetables are cooking, put the shrimp shells in a medium saucepan, cover with 2 cups water, and add a good pinch of salt. (The shells should be just covered; add more water if they’re not.) Bring the water to a boil, then reduce the heat to a simmer. Simmer for a couple of minutes, until the shells are bright pink. Remove from the heat.

4. Add the tomatoes, thyme, oregano, paprika, cayenne, lemon juice, and Worcestershire sauce to the vegetables in the Dutch oven. Strain the shrimp cooking liquid into the soup, stir, and let simmer, uncovered, for about 20 minutes.

5. Stir in the shrimp and let them simmer until just firm and cooked through, 3 to 5 minutes, depending on their size. Taste and adjust the seasoning.

6. Stir in the parsley and a couple of drops of Tabasco (a little goes a long way!) and serve in bowls with a large scoop of rice, and more Tabasco on the side.

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