Shrimp Etouffe

 

New Orleans, Louisiana is my favorite vacation spot. Not just for the food but the pwople there are amazing and hospitable. Since i couldn’t get to NOLA, I brought it totmy house. I have been wanting to make shrimp etouffe for days now, but I did not have the time to take to make it. Finally I got to do it tonight. I realized that I did not have any green peppers. I did not let this stop me. Yes a true Trinity mirepox needs green pepper. But I had every other color bell pepper, and decided trip color bell peppers would be my Trinity mirepox. I added some garlic, scallions, and parsley. It worked. I dedicated time to this roux. 20 minutes of stirring seemed endless. Yet it was so worth the effort. This was delicious. I think I’ll be making more roux base dishes.

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Swordfish Romesco En Papillote

Everyone has a night when you want to eat a good meal, but not spend all evening cooking it. Especially when it comes to preparing fish, cooking can get messy. Tonight I made dinner delicious, simple, and under 30 minutes.

I started with some chopped fresh vegetables. Tomatoes, celery, onions, red peppers, and garlic were my veggie tribute to a Romesco Swordfish dish.

Drizzle some olive oil over the vegetables. Then place a piece of seasoned fish on the bed of vegtables. Top that with some butter, and pinch the edges closed. This meal gives you portion control. Plus its a nive surprise when you smell the aroma opening your foil to eat it. Bake for 15 minutes at 400 degrees. Add a quick salad side, and dinner is served.

I do this meal in parchment paper usually for an authentic En Papillote. The foil seemed easier, because you just pinch it closed. So give it a try, and save some time.