Langostino Étouffée Recipes

LANGOSTINO ÉTOUFFéE

Steps:

• In a Dutch oven or large heavy bottomed pot, melt butter over medium - medium high heat (or add oil). Add flour and whisk to combine. (This is a roux).
• Continue cooking the roux for 10-12 minutes, whisking frequently, until it is a light brown (peanut butter) color.
• Lower heat to medium and add garlic, onion, celery, pepper, bay leaves and thyme. Cook, stirring frequently for 10 - 12 minutes, until vegetables have started to soften.
• Add stock, tomatoes, wine (if using), salt, pepper, cayenne and red pepper flakes. Cook for an additional 15 - 20 minutes, stirring occasionally.
• Add langostinos, lemon juice, scallions and parsley. Stir to combine, let it simmer 5 minutes. Remove from heat and serve over white rice.
• Heat olive oil in a large pot, add shrimp shells and sauté for 5 minutes. Add everything except water and give it a stir. Let it cook for another 4 - 5 minutes, then cover with the water and let it simmer for 30 minutes. Remove from heat, strain and cool. Freeze remaining stock for future deliciousness.

CHEF JOHN'S SHRIMP ETOUFFEE

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.

20 BEST LANGOSTINO RECIPE COLLECTION FOR SEAFOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a langostino recipe in 30 minutes or less!