Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, shrimp etoufee. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Shrimp Etoufee is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Shrimp Etoufee is something which I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this recipe, we have to prepare a few components. You can have shrimp etoufee using 31 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Shrimp Etoufee:
- Take Shrimp stock
- Prepare Heads and shells of prawns
- Get Top and bottom of green pepper
- Prepare 1 celery stalk, chopped
- Prepare 1/2 onion, chopped
- Make ready 1 fat clove of garlic, chopped
- Make ready 5 pepper corns
- Take 3 bay leaves
- Prepare Etoufee
- Take 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
- Prepare 2 large celery stalks
- Prepare 2 garlic cloves, chopped
- Prepare 1/2 pint shrimp stock or more to taste
- Prepare 1 heaped tablespoon Cajun seasoning
- Take Salt
- Take 3 spring onions
- Get Tabasco
- Get Rice
- Take Cajun seasoning
- Prepare 3 tsp paprika
- Prepare 1 tsp dried thyme
- Take 1 tsp dried oregano
- Get 1 tsp cayenne pepper
- Make ready 1 tsp garlic powder
- Make ready 1 tsp onion powder
- Get 1 tsp white pepper
- Make ready 1 tsp black pepper
This recipe is made with jumbo shrimp and the right amount. Season the shrimp with the remaining tablespoon of Essence and add them to the pot. 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.
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.
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. 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 a must-eat dish from Louisiana. Etouffee is all over the American south, part of the rich history and diverse cooking techniques acquired from many different parts of the world.
So that is going to wrap it up for this exceptional food shrimp etoufee recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
