Creamy Shrimp Étouffée Food

CREAMY SHRIMP ÉTOUFFéE

Steps:

• Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
• Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

CAJUN SHRIMP ÉTOUFFéE

Steps:

• Make a brown roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. (Although depending on the thickness of your pan and the heat of your stove it may darken faster!)
• Add the onions, stirring them into the roux with a wooded spoon. Lower the heat to medium low and continue stirring until the roux turns a glossy dark brown, about 10 minutes.
• When the onions have turned the roux shiny and dark, add the celery, garlic, allspice and cayenne. Cook for 5 minutes.
• Then add the tomatoes and stock and raise the heat to high. Once the sauce has come to a boil, lower the heat to medium and simmer 5 to 7 minutes, stirring often to make sure the sauce doesn't burn or stick to the pan.
• Reduce the heat to low and stir in the butter. Add the shrimp and scallions. Season with hot sauce, salt, and pepper. Once the shrimp are heated through, remove the pot from the heat. Serve over rice.

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.

COMFORT SHRIMP ETOUFFEE

Steps:

• Melt butter in large cast iron skillet.
• The cast iron is very important as this is what helps develop the very dark color of the roux.
• Blend in flour and stir over medium heat, until the roux is dark brown.
• Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
• This is the key to good etouffee.
• Don't be tempted to turn up the heat, just keep stirring!
• Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
• Add all spices except parsley and cook another 5-10 minutes.
• Stir in shrimp, beer and broth and simmer 15 minutes.
• Add fresh parsley and simmer five more minutes.
• Serve etouffee over hot cooked rice.
• Serve with icy cold beer and very crusty French bread.

EASY SHRIMP ETOUFFEE

Steps:

• Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.

EMERIL'S SHRIMP ETOUFFEE

Steps:

• in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
• Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
• Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
• Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.

ULTIMATE SHRIMP ETOUFFEE

Steps:

• Dice onion. pepper and celery, I do a medium dice.
• In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
• I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference.
• Add the mushroom soups and rotel and bring to a simmer.
• Season to taste.
• Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
• If it is too thick, add a little water or chicken broth.
• Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops.
• I have also spooned over grilled steaks before and it was delicious!