Shrimp etouffee-style with baked corn bread pudding pt 1/2

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1½ pounds Large shrimp, peeled and deveined
Shells reserved
1 Red bell pepper, cored, seeded, finely chopped
1 Green bell pepper, cored, seeded, finely chopped
4 Scallions, finely chopped
½ teaspoon Minced garlic
½ teaspoon Cayenne pepper
1 tablespoon Pure chile powder
¼ teaspoon Dry mustard
¼ teaspoon Dried thyme
¼ teaspoon Dried oregano
½ Bay leaf, crushed
2 cups Knorr's vegetable stock
¼ cup All-purpose flour
Salt and freshly ground black pepper
1 tablespoon Salted butter
2 tablespoons Chopped parsley
2 tablespoons Unsalted butter at room temperature
¼ cup Fresh or frozen corn kernels
½ Red bell pepper, cored, seeded, finely chopped
1 Jalapeno, seeded and chopped
1 Scallion, thinly sliced
2 tablespoons Chopped fresh oregano
Salt and freshly ground black pepper
1 pinch Cayenne pepper
½ cup Heavy cream
1 Egg
2 larges Egg yolks
1½ cup Crumbled stale corn bread

Directions

BAKED CORN BREAD PUDDING

Heat the oil in a large heavy saucepan over high heat. Add the shrimp shells, half the peppers, half the scallions, the garlic, and cayenne and cook, stirring, for 3 to 4 minutes. Add the chile powder, mustard, thyme, oregano and bay leaf and cook, stirring, for 3 mintues.

Add the stock and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, until reduced by half. Skim off the fat as it rises to the surface and put it in a small saucepan. Heat the fat over high heat. Slowly add the flour, stirring constantly until it is well incorporated. Lower the heat to medium and cook the roux, stirring constantly, until well browned; take care not to burn it.

Add the roux to the simmering sauce 2 tablespoons at a time and cook, stirring, for 2 to 3 minutes, until the sauce thickens. Let simmer for 5 to 6 minutes longer, then strain the sauce through a fine sieve. Season with salt and pepper and keep warm over very low heat.

Heat the butter in a large saute pan over high heat until it begins to foam and turn light brown. Add the shrimp and the remaining peppers and scallions and cook, stirring, for 1 minute. Add the sauce, lower the heat, and let simmer for about 2 mintues. Remove from the heat.

Unmold the corn bread puddings into the centers of four plates and spoon the shrimp and sauce around them. Sprinkle with the parsley and serve.

TO MAKE THE CORN BREAD PUDDINGS: Using 1 tablespoon of the butter, grease four 4-ounce souffle dishes or ramekins. Refrigerate to set the butter.

Preheat the oven to 350#161#F.

Melt the remaining 1 tablespoon butter in a medium saute pan over medium heat. Add the corn, bell pepper, jalapeno, and scallion and saute for 2 minutes. Remove from the heat and add the herbs. Season with salt and pepper and the cayenne.

Combine the heavy cream, egg, and egg yolks in a large bowl. Beat until well blended. Add the corn bread and the corn mixture and stir until well blended.

Spoon the mixture into the prepared dishes and cover each one with a piece of buttered foil. Set the dishes in a small baking pan and add hot water to come halfway up the sides of the dishes.

Bake in the center of the oven for 20 to 25 minutes. Remove the foil and bake for 5 minutes longer until just set. Remove the dishes from the pan.

(If necessary, keep warm in the turned-off oven, leaving the door open, until ready to serve.

To serve, gently run a thin-bladed knife around the corn puddings and unmold.

NOTE: You can also bake the pudding in a well-buttered 1-quart casserole.

Cut the unmolded pudding into 4 pieces.

continued in part 2

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