Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, shrimp etoufee. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shrimp Etoufee is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Shrimp Etoufee is something which I have loved my whole life. They’re nice and they look fantastic.
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 have to first prepare a few ingredients. You can have shrimp etoufee using 31 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Shrimp Etoufee:
- Prepare Shrimp stock
- Get and shells of prawns
- Take Top and bottom of green pepper
- Prepare celery stalk, chopped
- Get onion, chopped
- Prepare fat clove of garlic, chopped
- Prepare pepper corns
- Make ready bay leaves
- Get Etoufee
- Prepare prawns (heads and shells removed for stock above)
- Prepare vegetable or sunflower oil
- Make ready flour
- Take large onion
- Make ready green pepper
- Get large celery stalks
- Get garlic cloves, chopped
- Make ready shrimp stock or more to taste
- Get heaped tablespoon Cajun seasoning
- Take Salt
- Take spring onions
- Get Tabasco
- Prepare Rice
- Prepare Cajun seasoning
- Take paprika
- Prepare dried thyme
- Take dried oregano
- Make ready cayenne pepper
- Get garlic powder
- Get onion powder
- Make ready 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.
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