Shrimp &/or crawfish etoufee (Amethyst spin)
Shrimp &/or crawfish etoufee (Amethyst spin)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, shrimp &/or crawfish etoufee (amethyst spin). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Shrimp &/or crawfish etoufee (Amethyst spin) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Shrimp &/or crawfish etoufee (Amethyst spin) is something that I’ve loved my whole life. They’re fine and they look fantastic.

Fill Your Cart With Color today! Free UK Delivery on Eligible Orders Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion - most commonly Caridea and Dendrobranchiata. More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long narrow muscular.

To begin with this recipe, we have to prepare a few ingredients. You can cook shrimp &/or crawfish etoufee (amethyst spin) using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Shrimp &/or crawfish etoufee (Amethyst spin):
  1. Take 1 medium onion
  2. Take 1/2 large bell pepper or 1 small
  3. Take 2-3 stalk celery depending on size
  4. Get Mince garlic (fresh or jar)
  5. Get 1 tbsp olive oil
  6. Get 1 1/2 sticks butter (I use the olive oil and sea salt sticks)
  7. Get 1/4 cups flour
  8. Get 2 lb seafood (shrimp and/or crawfish) shrimp can be raw or cooked
  9. Get 2 tbsp old bay
  10. Prepare 2 cans petite diced tomatoes
  11. Prepare 1 tsp cayenne pepper (less if you don’t like spice)
  12. Take 1 tsp black pepper
  13. Prepare 1/2 tbsp garlic powder
  14. Take 1/2 tbsp Tony’s creole seasoning or similar
  15. Get 1 tsp sugar
  16. Prepare 1 bunch green onions
  17. Make ready 4-5 sprigs parsley/cilantro
  18. Make ready 2 cups chicken broth (1/2 cup used to keep Vegas moist)

The shrimps include species belonging to the superfamily Penaeoidea of the suborder Dendrobranchiata and to the infraorder Caridea of. Shrimp is a wonderful choice for anyone who is trying to eat healthy — so we've rounded up some of our favorite ways to cook it. Shrimp often gets a bad rap for its high cholesterol content. And if you can't find raw, pre-prepped shrimp, don't discount frozen shrimp.

Steps to make Shrimp &/or crawfish etoufee (Amethyst spin):
  1. Make a glass of wine or drink of choice because why not!
  2. Defrost seafood and season with 1tbsp old bay (save remainder)
  3. In a Dutch oven preferably, Sauté vegetables in olive oil then remove from pot and set aside (I add 1/2 cup of the broth while sautéing to keep veg is moist)
  4. Heat butter in pot and once melted gradually add in flour stirring constantly until brown (peanut butter or darker color) about 5-10 min typically. Careful not to burn!
  5. One desired color add in your sautéed veggies and stir. Once mixed add in canned tomatoes with the juices) then as the remainder of the chicken broth and stir. Will look like this
  6. Add all seasoning and sugar, mix then add in shrimp and stir
  7. At this point I put the Dutch oven in the oven on 300 for about 30 min. During this time you can cut up the scallions and parsley and/or cilantro.
  8. When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice
  9. With most creole dishes the seasoning is more of a dash of this and pinch of that! Make it your own and each time you make this you might adjust it a little to taste.

Shrimp often gets a bad rap for its high cholesterol content. And if you can't find raw, pre-prepped shrimp, don't discount frozen shrimp. They'll cook up tastier than the market's already-cooked shrimp. If you are using frozen, however, don't miss Chef John's quick tricks for frozen shrimp, with smart tips for making frozen shrimp taste as good as fresh shrimp just plucked from the sea. There are many ways to cook and serve shrimp and prawns.

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