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
CAJUN SHRIMP ÉTOUFFéE
A Louisiana classic, this easy Cajun shrimp étouffée features a velvety sauce with just a hint of spice. Serve it simply with white rice and you can almost picture yourself hanging out in The Big Easy.
Provided by Victoria
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Make a brown roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. (Although depending on the thickness of your pan and the heat of your stove it may darken faster!)
- Add the onions, stirring them into the roux with a wooded spoon. Lower the heat to medium low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.
- When the onions have turned the roux shiny and dark, add the celery, garlic, allspice and cayenne. Cook for 5 minutes.
- Then add the tomatoes and stock and raise the heat to high. Once the sauce has come to a boil, lower the heat to medium and simmer 5 to 7 minutes, stirring often to make sure the sauce doesn't burn or stick to the pan.
- Reduce the heat to low and stir in the butter. Add the shrimp and scallions. Season with hot sauce, salt, and pepper. Once the shrimp are heated through, remove the pot from the heat. Serve over rice.
Nutrition Facts : Calories 571 kcal, Carbohydrate 57 g, Protein 27 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 163 mg, Sodium 246 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 15 g, ServingSize 1 serving
EASY SHRIMP ETOUFFEE RECIPE
This creamy, spicy, tomato-y mixture with shrimp makes a great company dish when served over rice.
Provided by Paula Rhodes
Categories Seafood
Time 1h15m
Number Of Ingredients 15
Steps:
- Saute onions, peppers, and celery in 2 tablespoons butter in a large non-stick skillet over medium-high heat until tender.
- Add soups, tomatoes, and seasonings. Simmer 45-60 minutes or place in a crock pot on Low for 3-4 hours.
- Add shrimp in the last 10-15 minutes before serving. Salt and pepper are optional, so taste before you add. Garnish with parsley or chopped green onions.
Nutrition Facts : ServingSize 1, Calories 133 kcal, Carbohydrate 2 g, Protein 23 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 190 mg, Sodium 165 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CREAMY SHRIMP ÉTOUFFéE
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.
Provided by thedailygourmet
Categories Seafood Shellfish Shrimp
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
- Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 9.6 g, Cholesterol 203.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 21.3 g, SaturatedFat 7.7 g, Sodium 729.5 mg, Sugar 1.3 g
SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
Steps:
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
- Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
- Serve immediately over steamed white rice and garnish with sliced green onion tops.
- Combine all ingredients thoroughly.
- Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
- Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
SHRIMP ÉTOUFFéE
Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.
Provided by Vallery Lomas
Categories weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
- Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
- Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
- Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.
EASY SHRIMP ETOUFFEE
I got this recipe from a Coast Guard wife whose husband worked with mine. She was from a tiny town in Louisiana and said sometimes her dad would work for shrimp when it was in season and her mom would make this with some homemade biscuits to go with it. I lost this recipe once, and tried some more elaborate recipes for the etoufee, but this ones is TONS better than any I've tried.
Provided by Parrot Head Mama
Categories Stove Top
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.
Nutrition Facts : Calories 875.4, Fat 64.4, SaturatedFat 33.3, Cholesterol 424.6, Sodium 4118.9, Carbohydrate 39.1, Fiber 3.5, Sugar 9.5, Protein 38.3
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