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About the Dish

Per Serving
Calories 520
Total Fat 15 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium 1060 mg
Total Carbohydrates 71 g
Dietary Fiber 4 g
Sugar 5 g
Protein 25 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Hefeweizen

Shrimp étouffée is one of our favorite dishes. A deep peppery gravy coating shrimp is the perfect meal for beer. Because there is so much spice in the étouffée you need a sweeter beer as a counter, which is why we always prefer a hefeweizen with étouffée. The sweeter wheat in the malt should tame the spiciness.

Eventide Citrus Grove, Atlanta, Georgia

Gewurztraminer - Alsace, France

Gewurztraminers are known for their spiciness and florality. The latter helps lift the aromatics of the étouffée, while the spices allow for a common ground between the wine and the dish.

Lucien Albrecht Gewurztraminer Reserve, Alsace, France

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Peel and halve onion. Dice 1/2 cup (save any extra onion for another use). • Finely chop celery. • Discard pepper stem and seeds. Finely chop flesh. • Thinly slice green onion, keeping white and green parts separate. • Peel and chop garlic. • Pick and chop parsley leaves.
3
Place a large, deep skillet over medium-high heat. Add butter. When butter melts and foams, whisk in flour. Cook, whisking, until mixture is smooth and golden, about 2 minutes.
4
• Stir in onion, celery, pepper, onion whites and garlic. Cook, stirring occasionally, until vegetables begin to become tender and fragrant, 3-4 minutes. • Stir in Cajun seasoning. • Stir in bouillon cube and 1 cup hot water. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens and it smooth, 8-10 minutes.
5
• Season shrimp with 1/4 teaspoon kosher salt. • Add shrimp to sauce. Cook without disturbing until shrimp begin to change color, about 1 minute. • Cook, stirring, until shrimp are pink and just firm, 1-2 minutes. • Remove skillet from heat. Stir in 1/4 teaspoon kosher salt, most of onion greens and most of parsley. Taste and adjust seasoning as desired.
6
• Divide rice between 2 bowls. • Top with shrimp étouffé. Garnish with remaining onion greens and remaining parsley, and enjoy!
7