Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, shrimp etoufee. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. Shrimp Etouffee – Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.
Shrimp Etoufee is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Shrimp Etoufee is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook shrimp etoufee using 31 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp Etoufee:
- Take Shrimp stock
- Take Heads and shells of prawns
- Make ready Top and bottom of green pepper
- Make ready 1 celery stalk, chopped
- Get 1/2 onion, chopped
- Make ready 1 fat clove of garlic, chopped
- Make ready 5 pepper corns
- Prepare 3 bay leaves
- Prepare Etoufee
- Make ready 500 g prawns (heads and shells removed for stock above)
- Get 30 ml vegetable or sunflower oil
- Make ready 30 g flour
- Get 1/2 large onion
- Prepare 1 green pepper
- Take 2 large celery stalks
- Make ready 2 garlic cloves, chopped
- Prepare 1/2 pint shrimp stock or more to taste
- Make ready 1 heaped tablespoon Cajun seasoning
- Get Salt
- Prepare 3 spring onions
- Make ready Tabasco
- Prepare Rice
- Prepare Cajun seasoning
- Prepare 3 tsp paprika
- Make ready 1 tsp dried thyme
- Prepare 1 tsp dried oregano
- Get 1 tsp cayenne pepper
- Make ready 1 tsp garlic powder
- Get 1 tsp onion powder
- Take 1 tsp white pepper
- Prepare 1 tsp black pepper
Season the shrimp with the remaining tablespoon of Essence and add them to the pot. 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. This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour.
Instructions 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 recipe is made with jumbo shrimp and the right amount. 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. 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.
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