Hey everyone, I hope you are 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 favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Shrimp Etoufee is something which I’ve loved my whole life.
Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the "Holy. 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 can achieve it.
The ingredients needed to make Shrimp Etoufee:
- Get Shrimp stock
- Take Heads and shells of prawns
- Get Top and bottom of green pepper
- Make ready 1 celery stalk, chopped
- Take 1/2 onion, chopped
- Take 1 fat clove of garlic, chopped
- Make ready 5 pepper corns
- Make ready 3 bay leaves
- Take Etoufee
- Get 500 g prawns (heads and shells removed for stock above)
- Make ready 30 ml vegetable or sunflower oil
- Prepare 30 g flour
- Make ready 1/2 large onion
- Take 1 green pepper
- Take 2 large celery stalks
- Take 2 garlic cloves, chopped
- Take 1/2 pint shrimp stock or more to taste
- Get 1 heaped tablespoon Cajun seasoning
- Prepare Salt
- Take 3 spring onions
- Take Tabasco
- Take Rice
- Make ready Cajun seasoning
- Take 3 tsp paprika
- Take 1 tsp dried thyme
- Prepare 1 tsp dried oregano
- Prepare 1 tsp cayenne pepper
- Take 1 tsp garlic powder
- Make ready 1 tsp onion powder
- Get 1 tsp white pepper
- Prepare 1 tsp black pepper
Shrimp etouffee is such a fantastic dish, rich in history and bonkers in flavor. Food historians trace back Louisiana etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana. Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce. It's not cooked like a traditional stew, which means you need to make sure the.
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.
This rich Shrimp Etouffee made with a dark, flavorful roux with a little spice and served over rice will bring a tasty piece of The Big Easy into your kitchen. This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. The shrimp are smothered (étouffée means smothered) in the rich sauce. This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour. All you'll need is some hot sauce and plenty bread, and dinner's ready.
So that is going to wrap it up for this special food shrimp etoufee recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
