Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shrimp etoufee. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Shrimp Etoufee is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Shrimp Etoufee is something that I’ve loved my entire life. They are fine and they look wonderful.
What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own. Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY filling, so it was okay that we only had a pound and a half shrimp.
To get started with this particular recipe, we must first prepare a few components. You can have shrimp etoufee using 31 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Shrimp Etoufee:
- Take Shrimp stock
- Take and shells of prawns
- Take Top and bottom of green pepper
- Make ready celery stalk, chopped
- Prepare onion, chopped
- Take fat clove of garlic, chopped
- Prepare pepper corns
- Make ready bay leaves
- Prepare Etoufee
- Take prawns (heads and shells removed for stock above)
- Take vegetable or sunflower oil
- Make ready flour
- Get large onion
- Make ready green pepper
- Get large celery stalks
- Get garlic cloves, chopped
- Prepare shrimp stock or more to taste
- Get heaped tablespoon Cajun seasoning
- Prepare Salt
- Get spring onions
- Get Tabasco
- Prepare Rice
- Take Cajun seasoning
- Get paprika
- Take dried thyme
- Get dried oregano
- Make ready cayenne pepper
- Take garlic powder
- Get onion powder
- Get white pepper
- Make ready black pepper
This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. The shrimp are smothered (étouffée means smothered) in the rich sauce. The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole. Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce.
Steps to make Shrimp Etoufee:
- Remove heads from prawns.
- Add top of green pepper, peppercorns, 1 celery stalk chopped, 3 bay leaves, fat garlic clove chopped, half an onion chopped to a pot with the prawn heads and shells.
- Cover with water and simmer for 45 minutes. Strain through a sieve.
- Set aside 1 heaped tablespoon of Cajun seasoning.
- Dry prawns with paper towels. Put them on a plate and cover with remaining Cajun seasoning and half a teaspoon of salt.
- Heat a tablespoon butter in a cast iron pan on a medium heat.
- Cook shrimp in the hot butter without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer to a bowl (they should still be somewhat raw)
- Heat the oil in the cast iron pan over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very deep brown; this should take about 15 minutes or so.
- Add the celery, green pepper, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes
- Add the shrimp stock slowly. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of gravy.
- Add the Cajun seasoning and paprika and mix well. Simmer for 30 minutes or so with a lid on (or off if you’d like a thicker consistency)
- Increase the temperature and add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 5 minutes.
- Serve with steamed rice, Tabasco and green onions.
It's not cooked like a traditional stew, which means you need to make sure the. Shrimp Etouffee Recipe - How to Make Shrimp Etouffee This is an easy recipe for shrimp etouffee. This recipe is made with jumbo shrimp and the right amount. Andrew Zimmern makes his rich shrimp étouffée quicker by using tomato paste instead of a roux. Plenty of butter and hot sauce give it a New Orleans.
So that’s going to wrap it up for this exceptional food shrimp etoufee recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
