Shrimp Etouffee

The literal translation of this is Smothered Shrimp. And yes... yes it is. Smothered in a rich, spicy, and enticing seafood gravy. If you have never experienced this dish please, PLEASE try it. It's amazing. And yes, this has mushrooms. If you do not like mushrooms go ahead and leave them out. I had some on hand, and I'm all for adding volume to my food without adding a lot of extra fat and calories... I get enough of those in what I make anyway. :)
Ingredients:
1/4 c vegetable oil
heaping 1/4 c flour
1 medium onion, finely chopped
1 bell pepper, chopped
1 jalapeno, deseeded and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, finely chopped
8 oz mushrooms, chopped
1 8 oz bottle clam juice
1 Tbsp Cajun Seasoning (I used a homemade spice blend)
1/2 tsp celery seed
1 Tbsp paprika 1/2 tsp cayenne pepper
pinch red pepper flakes (more if you want some real heat)
1/2 Tbsp Worcestershire Sauce
Salt
Freshly ground black pepper
2 lbs shrimp, no shells or tails
3-6 green onions, finely sliced
hot sauce

Begin by making a roux. In your pot over medium heat add the oil and let it heat through, then add your flour. Whisk together VERY well. You don't want a lumpy roux. Whisk occasionally and cook to a peanut butter brown color and gives off a nutty aroma, this will take somewhere between 5 and 10 minutes. Add onion, bell pepper, jalapeno, and celery. Stir well and cook 3-4 minutes to start them softening up. The add your mushrooms and garlic. Stir in well. Be sure not to burn your garlic here. You need to cook this about two minutes. Then slowly add your clam juice. You're looking for a syrupy consistency here. The roux will help thicken it up as it cooks, but don't add too much liquid. If you need more liquid you can add water, or chicken stock. Add in all of the spices, and the Worcestershire. TASTE. Add salt and pepper accordingly. Add your shrimp (I throw mine in frozen, but you can thaw yours or if you can get GOOD fresh seafood that's even better). Cover and cook about 10-15 minutes until your shrimp are curled and pink. Serve sprinkled with green onion, and hot sauce, over rice. Serves 4. I like this over rice cooked with a bay leaf or two, then coated with butter. :D

 
The team.
 
Beginning of the roux
 
Mmmmmm peanut buttery... oh wait... ;)
 
Sautee the veg.
 
Add the mushrooms and garlic
Add clam juice and spices.
Shrimp!
 
 Mmmmmmm
 
Oooooh yeaaaah. What do you think? Are you a fan of seafood? Have you tried Creole or Cajun food?

Spicy Tuna Salad

Intrigued? I knew you would be. This is perfect for lunch, or dinner, or a snack, or anytime really. It's quite healthy and has a lot of great bright flavors. I make this very often, I don't always have all of the ingredients so I improvise. The pictures you will see are of an improvisation, I did not have parsley, scallions, or capers. I often make this with dried herbs because I always have them on hand. This recipe is from the wonderful Cat Cora, I believe it was in some sort of health magazine back in the day... I've been making this for at least four years, so I'm assuming it came out sometime around then. Be aware, it gets spicier the longer it sits, so if you're making it ahead, possibly knock down the spice a little.

First, the dressing.

Ingredients
2 tsp chopped fresh oregano (if using dried only use about 1/2 tsp to 1 tsp)
1/2 tsp finely minced garlic ( I usually use about 4 cloves cause I like garlic)
3 Tbsp olive oil - use the good stuff you can really taste it
1/2 tsp kosher salt
Freshly ground black pepper
1 Tbsp lemon juice
1 Tbsp lime juice
1 Tbsp red wine vinegar.

In a small bowl combine all ingredients for dressing. Whisk well. Set aside.

Tuna Salad

Ingredients
3 (6 oz) can tuna in water, well drained
2 Tbsp olive oil
1 tsp crushed dried chili flaked (I usually double this... I like it spicy!)
2 finely chopped scallions
1 sm red onion, finely chopped (you can also use shallots here)
2 Tbsp capers (I never use these, but they do add a nice briney tang)
2 celery ribs finely chopped
1 pint grape or cherry tomatoes, grapes halved cherries quartered
2 tsp finely chopped fresh italian flat leaf parsley (if using dried use about 1/2 tsp)
1 tsp fresh basil, about two leaves, finely chopped

In a large bowl toss all ingredients except parsley and basil. Right before serving pour dressing over tuna and mix gently. Sprinkle with parsley and basil.

You can enjoy this on a bed of baby greens, or in a sandwich.

Sometimes I add a whole lot more celery, tomato, and onion. I like the volume that it adds and makes me feel like I'm eating SUPER healthy!



The team.

The dressing.

Garlic and Shallots.

Added the celery

And tomatoes and basil.

Pour the dressing over, and toss! Mmmmmm...

Do you like tuna? Or do you have a hard time with fishy things?