Shrimp Etouffeé Recipes

SHRIMP ETOUFFEE

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 ETOUFFEE

Steps:

• Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

SHRIMP ÉTOUFFéE

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.