The word ‘goulash’, per Wikipedia, is primarily a soup, also existing as stew, usually made of beef, onions, veggies, spices, and paprika. The name originates from the Hungarian gulyas which is the word for a cattle stockman or hersman. In Slovakia goulash is also popular and the word “guláš” means mishmash.
AC ART of Food however has taken this traditional dish up a couple of notches. Substituting beef for shrimp and making the onions caramelized and incorporating them into the potatoes are pretty much the main adjustments. Check out this hearty yet inexpensive meal in a more sophisticated package 😉
ACAOF ‘Bougie’ Goulash
Get this:
– 1 lb raw, peeled, and deveined (cleaned) shrimp- med to large (not salad shrimp)
– 1 can sweet kernel corn (preferably white)
– 1 can diced tomatoes
– 1 small onion- diced
– 1/4 cup merlot red wine
– 4 medium-sized potatoes- peeled, boiled in salted water, and mashed
– 5 tbsp butter
– Canola oil
– 1/4 cup milk
– Kosher or sea salt/ground black pepper
– Cooking oil spray
Do this:
– Preheat oven to 450
– In a bowl add shrimp, 1 tbsp oil, 2 tsp kosher salt/black pepper- mix well and spread on baking sheet. Roast for approximately 6-8 minutes or until slightly pink. Remove from oven and set aside.
– Add 3 tbsp butter and milk to potatoes- mix well and set aside.
– Pour corn and tomatoes in a colander draining juice and gently rinsing with warm water, set aside to drain excess liquid.
– In a sauce pan add 2 tbsp butter.
– Add onions, 2 tsp of *AbstractSpice, and saute until translucent.
– Add wine to onion saute and bring to a slight boil on med-high heat until wine boils down and sautéed mixture thickens, remove caramelized onions from heat and add to potatoes.
– Spray a skillet pan with cooking oil spray and place on med-high heat.
– Add tomatoes, corn, and 1 tbsp *AbstractSpice and saute thoroughly for approximately 3-5 minutes- reduce stove heat to low-medium and let simmer.
– Add shrimp to tomato/corn mixture- mix thoroughly and continue to simmer.
To plate:
– The caramelized onion potatoes are the base of the dish. Serve the shrimp, corn/tomato mixture over the potatoes. Garnish with chopped basil and enjoy!
Make it a Great Bougie-Goulash Tasting Day!
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