Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, shrimp etouffee. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Shrimp Etouffee is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Shrimp Etouffee is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook shrimp etouffee using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Etouffee:
- Get 2 1/2 lb Wild caught Shrimp
- Make ready 2 cup Celery
- Make ready 2 tbsp Garlic
- Get 1 cup Red bell pepper
- Take 4 cup Onion
- Prepare 1/2 tsp cayenne pepper
- Prepare 1/2 tsp white pepper
- Make ready 1/2 tsp black pepper
- Take 1/2 cup green onion
- Make ready 1/2 cup flour
- Prepare 1 can diced tomatoes
- Take 1 tsp salt
- Make ready 1 tsp Cajun seasoning
- Get 5 dash tobasco sauce
- Take 1/4 cup parsley leaves
- Take 2 tbsp lemon juice
- Get 1 stick butter
- Make ready 6 cup prepared white rice
- Get 8 oz Clam juice
- Get 4 bay leaves
- Get 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.
Steps 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.
So that is going to wrap it up for this special food shrimp etouffee recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
