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
SHRIMP ETOUFFEE II
This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!
Provided by TEXICANTWIN
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
- Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 9 g, Cholesterol 119.3 mg, Fat 11.2 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 635.6 mg, Sugar 2.6 g
COMFORT SHRIMP ETOUFFEE
Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!
Provided by Denise
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in large cast iron skillet.
- The cast iron is very important as this is what helps develop the very dark color of the roux.
- Blend in flour and stir over medium heat, until the roux is dark brown.
- Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
- This is the key to good etouffee.
- Don't be tempted to turn up the heat, just keep stirring!
- Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
- Add all spices except parsley and cook another 5-10 minutes.
- Stir in shrimp, beer and broth and simmer 15 minutes.
- Add fresh parsley and simmer five more minutes.
- Serve etouffee over hot cooked rice.
- Serve with icy cold beer and very crusty French bread.
Nutrition Facts : Calories 308.7, Fat 9.2, SaturatedFat 5.1, Cholesterol 115.8, Sodium 1089.9, Carbohydrate 38.4, Fiber 1.8, Sugar 2.5, Protein 15.4
SHRIMP ETOUFFEE
This is a yummy comfort food recipe. I like to serve it over rice. Be careful not to let your roux burn or you'll have to start over! Recipe slightly adapted from Paula Deen.
Provided by LifeIsGood
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large pan over low heat. Gradually whisk in the flour until it forms a paste. Continue cooking, stirring occasionally with a wooden spoon, until it turns a caramel color, approximately 15-20 minutes.
- Add your onions, green pepper, celery and garlic and cook over low heat for about 5 minutes or until the veggies get limp.
- Add your shrimp and stir to coat in the roux. Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and the Tabasco (to taste).
- Add 1 cup of water and stir until incorporated. Add the tomatoes with their juice and stir to blend. Taste for seasoning. Add the salt, starting with 1 t and adding more if needed. Bring the whole mixture to a boil then reduce the heat to low and simmer for about 10-15 minutes, until the shrimp get firm and pink. Once the flavors are nicely blended, you can serve and enjoy!
Nutrition Facts : Calories 264.3, Fat 13.4, SaturatedFat 7.5, Cholesterol 221.5, Sodium 1368.5, Carbohydrate 13.5, Fiber 2.3, Sugar 3.7, Protein 22.8
SHRIMP ETOUFEE III
I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!
Provided by RONNIE B.
Categories Etouffee
Time 2h30m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
- In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
- Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
- Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 9.4 g, Cholesterol 287 mg, Fat 20.7 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 3.2 g, Sodium 876.2 mg, Sugar 3.5 g
SHRIMP ETOUFFEE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h10m
Yield Four servings
Number Of Ingredients 17
Steps:
- Heat the oil in a medium-size saucepan over medium heat. Add the shrimp shells and cook, stirring often, for 5 minutes. Add the wine and the water, increase the heat and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain.
- Heat 1/4 cup of shrimp broth in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until soft, about 15 minutes.
- Meanwhile melt the butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the remaining shrimp broth.
- Stir the thyme, oregano, cayenne and bay leaf into the vegetable mixture and cook for 5 minutes. Stir in the broth mixture, bring to a simmer and cook for 5 minutes. Add the shrimp, salt and pepper and cook until just cooked through, about 3 minutes. Stir in the cornstarch mixture and cook for 2 minutes. Adjust the salt and pepper to taste, remove the bay leaf and serve over white rice.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1036 milligrams, Sugar 3 grams, TransFat 0 grams
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