Shrimp Etoufee. Find Deals on Shrimp Etouffee in Seasonings on Amazon. Toss to coat shrimp with spice blend. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.
Photography Credit: Elise Bauer Add the shrimp, salt, black pepper, cayenne, lemon juice, scallions and parsley – mix well. 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. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food! You can have Shrimp Etoufee using 31 ingredients and 14 steps. Here is how you cook that.
Ingredients of Shrimp Etoufee
- You need of Shrimp stock.
- Prepare Heads of and shells of prawns.
- Prepare of Top and bottom of green pepper.
- Prepare 1 of celery stalk, chopped.
- It’s 1/2 of onion, chopped.
- Prepare 1 of fat clove of garlic, chopped.
- Prepare 5 of pepper corns.
- Prepare 3 of bay leaves.
- Prepare of Etoufee.
- Prepare 500 g of prawns (heads and shells removed for stock above).
- Prepare 30 ml of vegetable or sunflower oil.
- It’s 30 g of flour.
- Prepare 1/2 of large onion.
- You need 1 of green pepper.
- You need 2 of large celery stalks.
- Prepare 2 of garlic cloves, chopped.
- You need 1/2 pint of shrimp stock or more to taste.
- It’s 1 of heaped tablespoon Cajun seasoning.
- You need of Salt.
- It’s 3 of spring onions.
- It’s of Tabasco.
- It’s of Rice.
- It’s of Cajun seasoning.
- Prepare 3 tsp of paprika.
- Prepare 1 tsp of dried thyme.
- You need 1 tsp of dried oregano.
- Prepare 1 tsp of cayenne pepper.
- It’s 1 tsp of garlic powder.
- You need 1 tsp of onion powder.
- It’s 1 tsp of white pepper.
- Prepare 1 tsp of black pepper.
Celebrate Louisiana and their food culture with this comforting stew. The term étouffée (AY-too-fay) means smothered. 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. 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.
Shrimp Etoufee step by step
- 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..
Here, shrimp take the center role. 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. The key to a good etouffee is the roux.
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