Shrimp Crab Etouffée Recipes
SHRIMP & CRABMEAT ETOUFFEE RECIPE - (4/5)
Provided by Pattywak
Number Of Ingredients 14
Steps:
- In a large stockpot over medium heat, sauté onions and celery in olive oil until softened, around 10 minutes, mix in the garlic. In a separate bowl, combine the chicken broth and flour and stir until smooth. Add to the onion and celery mixture in the stockpot and bring to a boil. Reduce heat and simmer until thickened, around 30 minutes. Add lemon juice, cayenne, Tabasco sauce and shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice and enjoy! Tip: Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!
ANN'S SHRIMP ETOUFFEE
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
Provided by Ann Cooper
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h25m
Yield 20
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
- Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
- Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 3.9 g, Cholesterol 203.7 mg, Fat 11 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 328 mg, Sugar 0.9 g
SHRIMP & CRAB ETOUFFEE
This is a slightly modified version of a recipe I got out of the "Best of the Best from West Virginia" cookbook. My husband loves Cajun and Etouffee is one of his favorites. This is a wonderful recipe. It is really spicy as written, so you may want to adjust the seasoning to suit your own taste.
Provided by Jellyqueen
Categories Gumbo
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor, finely chop onions.
- peppers, celery, parsley, and garlic.
- Melt butter in a large pot over med-high heat.
- Add flour to make a roux and stir constantly until light brown (about the color of peanut butter).
- Add the chopped vegetables and let them cook until soft, about 30 minutes.
- Stir occasionally to prevent sticking.
- While this is cooking, peel and devein shrimp.
- Save the shells and make a stock by boiling them in the water and seafood seasoning 8-10 minutes, then strain.
- When the veggies are done, add stock and stir.
- Simmer, then add remaining seasonings (be sure to taste before adding the salt, it is real easy to add too much salt).
- About 15 minutes before you are ready to eat, add the crab and shrimp.
- Cook until shrimp are tender; don't over cook- they will get tough.
- Serve over cooked rice or angle hair pasta.
Nutrition Facts : Calories 307.2, Fat 10.6, SaturatedFat 5.4, Cholesterol 224.7, Sodium 1069.2, Carbohydrate 13, Fiber 2.6, Sugar 3.9, Protein 39.1
SHRIMP AND CRABMEAT ETOUFFEE RECIPE - (5/5)
Provided by MrAntman
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice.
More about "shrimp crab etouffée recipes"
CRAB-AND-SHRIMP ÉTOUFFéE RECIPE - FOOD & WINE
From foodandwine.com
3/5 (1)Total Time 1 hr 35 mins
- Peel and devein shrimp; reserving shells. Cover shrimp with plastic wrap, and refrigerate until ready to use. Bring 4 1/2 cups water and reserved shells to a simmer in a large saucepan over medium-high. Remove from heat; let stand 15 minutes. Strain stock, and discard shells. Set aside 4 cups shrimp stock.
- Melt butter in a large heavy saucepan over medium. Whisk in flour; cook, whisking constantly, until light blond, about 3 minutes. Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add Creole seasoning, bay leaf, and thyme; cook, stirring constantly, 1 minute. Add stock; cook, stirring occasionally, until slightly thickened, about 30 minutes.
- Add shrimp and crabmeat; cook over medium, stirring occasionally, until shrimp is fully cooked, 3 to 5 minutes. Remove and discard bay leaf and thyme sprigs. Season with kosher salt to taste; serve over rice
CRAB-AND-SHRIMP ÉTOUFFéE RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)Total Time 47 minsServings 4-6
- Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
- Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes.
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