CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
SEAFOOD GUMBO
This is a real SEAFOOD gumbo. No meat in here. This is the best gumbo I've ever had. The crab boil is the key ingredient - do not omit it. The smell will drive you nuts!!! NOTE: If you can't find Crab Boil at your grocery, please refer to recipe#3252 by Candie Yoder or #34801 by Miller (Oysters are optional, I don't eat them myself)
Provided by papergoddess
Categories Gumbo
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
- In large dutch oven, saute onion, celery, and okra until limp.
- Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
- Simmer for 2 hours.
- 10 minutes before serving, add all raw fish and seafood and the file powder.
- Simmer until done, but do not boil.
- Serve over bowls of rice.
CHEF RAY'S SEAFOOD TRINITY
This is a recipe I got from a Cajun cooking class. This was by far the best Cajun cooking I have eaten so far!
Provided by Zorphai789
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Take a heavy aluminum 12 inch skillet, pour in the olive oil and heat it hot enough for frying. Drop in the shrimp and scallops (make sure they are drained well) and stir-fry them quickly until they start to bronze. Then immediately reduce the heat to medium and gently sauté the shrimp and scallops until the natural juices begin to render out(about 3 min). Do not over cook.
- Add the green onions and garlic and sauté then till the onions wilt slightly and the garlic starts to brown. At this point, remove seafood from the skillet with a strainer spoon, leaving as much liquid as possible in the pan and set them aside in a bowl.
- increase heat to "high" again. Pour in the heavy cream and dry seasonings and cook it at a quick bubble until it thickens. Make sure to watch the pan and continuously stir as it cooks because cream has a tendency to boil over easily.
- Boil pasta, drain and add a small amount of olive oil to prevent sticking. Set Aside.
- Place all the seafood, including crab and the Romano cheese into the pan and mix everything together well. Then drop in the pasta and thoroughly coat each strand with the sauce and serve piping hot. garnish with black olives.
Nutrition Facts : Calories 1697.2, Fat 59.9, SaturatedFat 25.7, Cholesterol 337, Sodium 3588.1, Carbohydrate 211.6, Fiber 10.3, Sugar 9, Protein 77.9
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