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.
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 & 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 & 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!
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
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.
CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE
Look for crawfish tails in the freezer section of your supermarket, or use 1 1/2 pounds shrimp and 1 1/2 pounds crab and omit the crawfish. Recipe courtesy of Tabasco guest chef Stanley Dry.
Provided by Ceezie
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
- Whisk chicken broth and flour until smooth.
- Add to celery mixture.
- Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
- Add crawfish and cook 15 minutes.
- Add lemon juice, salt, cayenne and Tabasco.
- Add shrimp and cook until shrimp are cooked, about 5 minutes.
- Add crabmeat, green onions and parsley and cook 5 minutes.
- Serve over rice.
Nutrition Facts : Calories 377.6, Fat 14.1, SaturatedFat 7.7, Cholesterol 205.6, Sodium 857.5, Carbohydrate 28.5, Fiber 1.1, Sugar 1.7, Protein 33
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
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.
More about "shrimp crabmeat etouffee recipe 45"
CAJUN-STYLE SHRIMP ETOUFFEE RECIPE | CHEF DENNIS
From askchefdennis.com
EASY SHRIMP ETOUFFéE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
SHRIMP AND CRAWFISH ÉTOUFFéE - THE COOKING BRIDE
From cookingbride.com
CAJUN SHRIMP ÉTOUFFéE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
CRAB-AND-SHRIMP ÉTOUFFéE RECIPE | FOOD & WINE
From foodandwine.com
3/5 (1)Category SeafoodServings 6-8Total 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.
SHRIMP ETOUFFEE (SMOTHER ME IN THIS!) - THIS IS HOW I COOK
From thisishowicook.com
SHRIMP AND CRAB MEAT ETOUFFEE - SUSAN RECIPES
From susanrecipe.com
CRAWFISH, SHRIMP, AND CRABMEAT ÉTOUFFéE RECIPE | MYRECIPES
From myrecipes.com
SHRIMP AND CRABMEAT ETOUFFEE - MY RECIPE MAGIC
From myrecipemagic.com
CLASSIC SHRIMP ÉTOUFFéE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP AND CRABMEAT ÉTOUFFéE - THE LOCAL PALATE
From thelocalpalate.com
SHRIMP AND CRABMEAT ÉTOUFFéE RECIPE | RECIPE | ETOUFFEE RECIPE, …
From pinterest.ca
SHRIMP ETOUFFEE | EASY ETOUFFEE RECIPE - SPICESINC.COM
From spicesinc.com
SHRIMP AND CRAB ÉTOUFFéE
From forbiddenriceblog.com
CRAB AND SHRIMP ÉTOUFFéE | COOKSTR.COM
From cookstr.com
SHRIMP & CRAB ETOUFFéE - SITKA SALMON SHARES
From sitkasalmonshares.com
ALEX PATOUT'S SHRIMP AND CRAB ETOUFFEE RECIPE - NOLA.COM
From nola.com
SHRIMP ÉTOUFFéE - CULINARY HILL
From culinaryhill.com
SHRIMP ETOUFFEE (STEP-BY-STEP) - SPEND WITH PENNIES
From spendwithpennies.com
SHRIMP AND CRABMEAT ETOUFFEE RECIPE - PINTEREST
From pinterest.com
CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE - RELISH
From relish.com
SHRIMP ETOUFFEE RECIPE | FISHEX SEAFOODS
From fishex.com
CRAWFISH, SHRIMP, AND CRABMEAT ÉTOUFFéE - LUNCH RECIPES
From fooddiez.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
From therecipecritic.com
SHRIMP AND CRABMEAT ETOUFFEE RECIPE | RECIPE | ETOUFFEE …
From pinterest.ca
SHRIMP ÉTOUFFéE RECIPE - SAVORY THOUGHTS
From savorythoughts.com
SHRIMP ETOUFFEE - THE CAGLE DIARIES
From thecaglediaries.com
CLASSIC SHRIMP AND CRAB ÉTOUFFéE - DINNER WITH TAYO
From dinnerwithtayo.com
SHRIMP AND CRABMEAT ETOUFFEE RECIPE BY CECELIA
From cookeatshare.com
CRAWFISH, SHRIMP, AND CRAB ÉTOUFFéE - LSU
From lsu.edu
SHRIMP ETOUFFEE RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
CRAWFISH, SHRIMP AND LUMP CRABMEAT ETOUFFEE RECIPE - EASY KITCHEN
From easykitchen.com
CRAB & SHRIMP ETOUFFEE - SHERRY BABY RECIPES
From sherrybabyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love