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Jock Chef: Reggie Torbor
He cooks up a mean Shrimp Etouffee.
The Mag: Reggie Torbor Jock Chef
In the latest installment of ESPN The Magazine's Jock Chef series (some of which have been seen on E:60), Miami Dolphin Reggie Torbor cooks Shrimp Etouffee for his teammates Jason Ferguson and Channing Crowder. Enjoy! (The recipe can be found by clicking through.)
Reggie Torbor's Shrimp Etouffee
INGREDIENTS
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup cream of celery
1/2 can drained rotel tomatoes with peppers
1 tablespoon of minced garlic
½ cup chopped bell peppers
2 pound peeled shrimp
2 cups chopped onions
1 cup cream of celery
1/2 can drained rotel tomatoes with peppers
1 tablespoon of minced garlic
½ cup chopped bell peppers
2 pound peeled shrimp
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
¼ teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions
1 tablespoon flour
1 cup water
1 teaspoon salt
¼ teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions
DIRECTIONS
Melt the butter in a large skillet over medium-high heat and sauté until soft and golden, approx. 10 to 12 minutes. Add onions and bell peppers and saute' until slightly welted. Stir in the cream of celery and rotel tomatos. Dissolve the flour in the water and add to the mixture with salt, garlic, and cayenne seasonings. Add the shrimp and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the shrimp begin throwing off a little liquid, 10 to 15 minutes. Add the parsley and green onions and cook for about 3 minutes.
Roux- a cooked mixture of flour and oil or butter used as a thickening agent in a soup or sauce.
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