Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shrimp etouffee. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Shrimp Etouffee is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Shrimp Etouffee is something that I’ve loved my entire life.
What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no Another extraordinary recipe from Chef John. Shrimp Étouffée is one of my very favorite.
To get started with this recipe, we must first prepare a few ingredients. You can have shrimp etouffee using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Shrimp Etouffee:
- Take 2 1/2 lb Wild caught Shrimp
- Get 2 cup Celery
- Make ready 2 tbsp Garlic
- Get 1 cup Red bell pepper
- Prepare 4 cup Onion
- Make ready 1/2 tsp cayenne pepper
- Make ready 1/2 tsp white pepper
- Prepare 1/2 tsp black pepper
- Get 1/2 cup green onion
- Get 1/2 cup flour
- Get 1 can diced tomatoes
- Take 1 tsp salt
- Make ready 1 tsp Cajun seasoning
- Make ready 5 dash tobasco sauce
- Make ready 1/4 cup parsley leaves
- Make ready 2 tbsp lemon juice
- Prepare 1 stick butter
- Prepare 6 cup prepared white rice
- Take 8 oz Clam juice
- Make ready 4 bay leaves
- Make ready 2 cup shrimp stock (or chicken stock)
Food historians trace back Louisiana etouffee to the crawfish capital of the world, Breaux Bridges, Louisiana. This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. The shrimp are smothered (étouffée means smothered) in the rich sauce. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute.
Instructions to make Shrimp Etouffee:
- First make the roux. Combine butter and flour and melt over medium heat. Stir for 10 to 15 minutes until it turns the color of peanut butter.
- Add celery, onions and bell peppers. Stir frequently for about 10 to 15 minutes until the vegetable soften.
- Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
- Add pepper and salt and stir.
- Slowly add in stock and clam juice. Add lemon juice and bay leaves. Stir, bring to soft boil. Reduce heat to a simmer.
- Add Cajun seasoning, parsley and green onions. Simmer for 40 minutes stirring often.
- Meanwhile, in last 20-30 minutes cook rice.
- Add shrimp, cook 5-10 more minutes.
- Serve over rice (or mix rice sand étouffée in same pot). Enjoy!
Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce. It's not cooked like a traditional stew, which means you need to make sure the. Andrew Zimmern makes his rich shrimp étouffée quicker by using tomato paste instead of a roux. Plenty of butter and hot sauce give it a New Orleans. The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole.
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