Shrimp Etouffee-style With Baked Corn Bread Pudding Pt 1/

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy, Eggs		Import, Text	4	Servings

INGREDIENTS

3	T	Olive oil
1 1/2	lb	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
1/2	t	Minced garlic
1/2	t	Cayenne pepper
1	T	Pure chile powder
1/4	t	Dry mustard
1/4	t	Dried thyme
1/4	t	Dried oregano
1/2		Bay leaf, crushed
2	c	Knorr's vegetable stock
1/4	c	All-purpose flour
		Salt and freshly ground
		black pepper
1	T	Salted butter
2	T	Chopped parsley
2	T	Unsalted butter at room
		temperature
1/4	c	Fresh or frozen corn kernels
1/2		Red bell pepper, cored
		seeded finely chopped
1		Jalapeno, seeded and chopped
1		Scallion, thinly sliced
2	T	Chopped fresh oregano
		Salt and freshly ground
		black pepper
1	pn	Cayenne pepper
1/2	c	Heavy cream
1		Egg
2		Egg yolks
1 1/2	c	Crumbled stale corn bread

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 632 Calories From Fat: 365 Total Fat: 41.4g Cholesterol: 412.2mg Sodium: 1184.2mg Potassium: 606.3mg Carbohydrates: 35.6g Fiber: 6g Sugar: 4.3g Protein: 31.3g