Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, shrimp etoufee. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Check Out Shrimp Seasoning on eBay. Fill Your Cart With Color today! Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl. Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux, the "Holy Trinity" of onion, celery and green pepper, traditional Cajun seasoning and hot sauce. Étouffée is a French word means "smothered" or "suffocated." As you can see in the photo, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux.
Shrimp Etoufee is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Shrimp Etoufee is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook shrimp etoufee using 31 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp Etoufee:
- Prepare Shrimp stock
- Make ready Heads and shells of prawns
- Take Top and bottom of green pepper
- Get 1 celery stalk, chopped
- Take 1/2 onion, chopped
- Take 1 fat clove of garlic, chopped
- Take 5 pepper corns
- Make ready 3 bay leaves
- Get Etoufee
- Make ready 500 g prawns (heads and shells removed for stock above)
- Make ready 30 ml vegetable or sunflower oil
- Make ready 30 g flour
- Take 1/2 large onion
- Take 1 green pepper
- Make ready 2 large celery stalks
- Prepare 2 garlic cloves, chopped
- Take 1/2 pint shrimp stock or more to taste
- Prepare 1 heaped tablespoon Cajun seasoning
- Make ready Salt
- Take 3 spring onions
- Take Tabasco
- Make ready Rice
- Prepare Cajun seasoning
- Prepare 3 tsp paprika
- Get 1 tsp dried thyme
- Take 1 tsp dried oregano
- Prepare 1 tsp cayenne pepper
- Take 1 tsp garlic powder
- Prepare 1 tsp onion powder
- Take 1 tsp white pepper
- Take 1 tsp black pepper
Pair this hearty stew with some Southern Fried Okra and Cornbread and you can almost imagine that you're down in New Orleans for Mardi Gras. Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana. It's made with fresh Gulf shrimp, the Cajun holy trinity of onion, celery, and bell pepper, and a decadent flour and butter roux. Etouffee, which means "smothered" in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken.
Instructions to make Shrimp Etoufee:
- Remove heads from prawns.
- Add top of green pepper, peppercorns, 1 celery stalk chopped, 3 bay leaves, fat garlic clove chopped, half an onion chopped to a pot with the prawn heads and shells.
- Cover with water and simmer for 45 minutes. Strain through a sieve.
- Set aside 1 heaped tablespoon of Cajun seasoning.
- Dry prawns with paper towels. Put them on a plate and cover with remaining Cajun seasoning and half a teaspoon of salt.
- Heat a tablespoon butter in a cast iron pan on a medium heat.
- Cook shrimp in the hot butter without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer to a bowl (they should still be somewhat raw)
- Heat the oil in the cast iron pan over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very deep brown; this should take about 15 minutes or so.
- Add the celery, green pepper, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes
- Add the shrimp stock slowly. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of gravy.
- Add the Cajun seasoning and paprika and mix well. Simmer for 30 minutes or so with a lid on (or off if you’d like a thicker consistency)
- Increase the temperature and add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 5 minutes.
- Serve with steamed rice, Tabasco and green onions.
It's made with fresh Gulf shrimp, the Cajun holy trinity of onion, celery, and bell pepper, and a decadent flour and butter roux. Etouffee, which means "smothered" in french, is a sort of stew that typically consists of a roux, the Holy Trinity (onion, celery, and bell pepper), some garlic, hot sauce, and either shrimp, crawfish, or chicken. I like to add some diced tomatoes to mine, but many etouffee recipes do not have tomato. The key to a good etouffee is the roux. Etouffee Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer.
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