Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, shrimp etoufee. It is one of my favorites food recipes. 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 recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Shrimp Etoufee is something that I’ve loved my whole life. They’re nice and they look fantastic.
Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal! Photography Credit: Elise Bauer Creole Shrimp Étouffée is a classic southern stew is full of tender shrimp, the "Holy Trinity" of veggies, and flavored with a decadent golden roux.
To get started with this recipe, we have to 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:
- Make ready Shrimp stock
- Prepare Heads and shells of prawns
- Make ready Top and bottom of green pepper
- Prepare 1 celery stalk, chopped
- Prepare 1/2 onion, chopped
- Take 1 fat clove of garlic, chopped
- Take 5 pepper corns
- Make ready 3 bay leaves
- Get Etoufee
- Prepare 500 g prawns (heads and shells removed for stock above)
- Prepare 30 ml vegetable or sunflower oil
- Get 30 g flour
- Take 1/2 large onion
- Take 1 green pepper
- Get 2 large celery stalks
- Make ready 2 garlic cloves, chopped
- Get 1/2 pint shrimp stock or more to taste
- Take 1 heaped tablespoon Cajun seasoning
- Get Salt
- Get 3 spring onions
- Take Tabasco
- Prepare Rice
- Get Cajun seasoning
- Make ready 3 tsp paprika
- Get 1 tsp dried thyme
- Take 1 tsp dried oregano
- Take 1 tsp cayenne pepper
- Prepare 1 tsp garlic powder
- Prepare 1 tsp onion powder
- Get 1 tsp white pepper
- Take 1 tsp black pepper
Etouffee, which means "smothered" in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken. I like to add some diced tomatoes to mine, but many etouffee recipes do not have tomato. The key to a good etouffee is the roux. Etouffee Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer.
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.
The key to a good etouffee is the roux. Etouffee Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Pair this hearty stew with some Southern Fried Okra and Cornbread and you can almost imagine that you're down in New Orleans for Mardi Gras. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire.
So that is going to wrap this up for this exceptional food shrimp etoufee recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
