Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, shrimp etoufee. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Shrimp Etoufee is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Shrimp Etoufee is something that I have loved my entire life.
Toss to coat shrimp with spice blend. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. 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.
To begin with this recipe, we have to first 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:
- Prepare Shrimp stock
- Make ready Heads and shells of prawns
- Prepare Top and bottom of green pepper
- Prepare 1 celery stalk, chopped
- Get 1/2 onion, chopped
- Make ready 1 fat clove of garlic, chopped
- Get 5 pepper corns
- Take 3 bay leaves
- Get Etoufee
- Make ready 500 g prawns (heads and shells removed for stock above)
- Take 30 ml vegetable or sunflower oil
- Get 30 g flour
- Take 1/2 large onion
- Get 1 green pepper
- Prepare 2 large celery stalks
- Make ready 2 garlic cloves, chopped
- Take 1/2 pint shrimp stock or more to taste
- Make ready 1 heaped tablespoon Cajun seasoning
- Get Salt
- Make ready 3 spring onions
- Make ready Tabasco
- Take Rice
- Get Cajun seasoning
- Take 3 tsp paprika
- Make ready 1 tsp dried thyme
- Prepare 1 tsp dried oregano
- Get 1 tsp cayenne pepper
- Get 1 tsp garlic powder
- Get 1 tsp onion powder
- Prepare 1 tsp white pepper
- Get 1 tsp black pepper
Shrimp Étouffée Though it may sound very fancy, étouffée is French for "smothered" – and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. Here, shrimp take the center role. In food parlance, that means the protein, usually shrimp or crawfish tails for this dish, are "smothered," or simmered, in a sauce of fats and. 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.
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.
In food parlance, that means the protein, usually shrimp or crawfish tails for this dish, are "smothered," or simmered, in a sauce of fats and. 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. 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.
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