Shrimp Etoufee Iii Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP ETOUFFEE



Shrimp Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

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.

SHRIMP ETOUFEE



Shrimp Etoufee image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

1/2 cup canola oil
1/2 cup all-purpose flour
1 teaspoon chopped fresh thyme
3 cloves garlic, finely chopped
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded, ribs removed and chopped
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
2 cups chicken stock
One 8-ounce bottle clam juice
One 14.5-ounce can fire-roasted diced tomatoes
Big dash hot sauce, such as Tabasco
Big dash Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
4 green onions, sliced
Cooked long-grain rice, for serving

Steps:

  • Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
  • After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
  • Serve in a bowl with a mound of white rice in the center.

SHRIMP ETOUFEE III



Shrimp Etoufee III image

I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!

Provided by RONNIE B.

Categories     Etouffee

Time 2h30m

Yield 10

Number Of Ingredients 10

4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 ½ cups water

Steps:

  • In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
  • In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
  • Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
  • Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 9.4 g, Cholesterol 287 mg, Fat 20.7 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 3.2 g, Sodium 876.2 mg, Sugar 3.5 g

SHRIMP ÉTOUFFéE



Shrimp Étouffée image

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.

Provided by Vallery Lomas

Categories     weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

Steps:

  • In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
  • Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
  • Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
  • Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

GRANDMA CASSIE'S SHRIMP ÉTOUFéE



Grandma Cassie's Shrimp Étoufée image

This dish reminds me of home and discovery. Not only is it the first dish I learned how to make from start to finish, it is a dish that exemplifies the beauty of creole cooking. Toast the roux too little, it will be too thick, toast the roux too much, and you have an entirely different dish. When it all comes together it's magic, and this recipe is wizardry 101.

Provided by Kwame Onwuachi

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 stick (8 tablespoons) (1/2 cup) unsalted butter
1/2 cup all-purpose flour
1 medium onion, small diced
2 large ribs of celery, small diced
1 large green bell pepper, small diced
5 garlic cloves, coarsely chopped
1 tablespoon Cajun spice
1 bay leaf
4 sprigs fresh thyme
4 cups (1 quart) shrimp stock
2 pounds shrimp, peeled and deveined
Kosher salt
Cooked rice, for serving

Steps:

  • In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
  • Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
  • Add the shrimp stock in thirds, and simmer for 30 minutes.
  • Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
  • Season to taste with salt and serve with rice.

CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

More about "shrimp etoufee iii food"

TRY THE SHRIMP TACOS - FORD'S FISH SHACK SOUTH RIDING - TRIPADVISOR
Web Jan 27, 2014 329 Reviews. Cuisines: American, Seafood. More restaurant details. J A. Washington DC, District of Columbia. 72 58. Reviewed January 27, 2014. Try the shrimp tacos. Went here over the weekend after receiving several recommendations from various people. If you go before 7 PM there are a lot of families with small children.
From tripadvisor.com
329 TripAdvisor reviews
Location 25031 Riding Plz Ste 150, Chantilly, VA
Photos 51


SHRIMP ETOUFFéE | LOUISIANA KITCHEN & CULTURE
Web Shrimp Etouffée | Louisiana Kitchen & Culture. Main Course. Recipe courtesy of Louisiana Kitchen & Culture. Serves 4. Ingredients: Method: In a 6 quart pot, melt butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (10 to 20 minutes).
From louisiana.kitchenandculture.com


SHRIMP ETOUFFEE RECIPE - SPICY SOUTHERN KITCHEN
Web Dec 18, 2020 13844 shares. Jump to Recipe. This rich Shrimp Etouffee made with a dark, flavorful roux with a little spice and served over rice will bring a tasty piece of The Big Easy into your kitchen. The roux takes some time and patience to perfect but besides that Shrimp Etouffee is an easy meal and is perfect for serving a family.
From spicysouthernkitchen.com


SHRIMP ÉTOUFFéE RECIPE - SOUTHERN LIVING
Web Jan 17, 2020 Shrimp Étouffée. 4.2. (6) 6 Reviews. This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour. All you'll need is some hot sauce and plenty bread, and dinner's ready. By. Patricia S York. Published on January 17, 2020. Active Time: 1 hr 10 mins. Total Time: 1 hr 15 mins. Yield:
From southernliving.com


THE 15 BEST RESTAURANTS IN WARRENTON, VA - WITH MENUS, …
Web 1. Claire's at the Depot. American • $$$ 65 S Third St, Warrenton. Customers` Favorites. She Crab Soup. Scallops. Coconut Shrimp. Grilled Shrimp Cobb. Crab Cake Sandwich. Filet and Frites. Anna. Pecan Bourban Bread Pudding. Vanilla Bean Crème Brulee. Yellowfin Ahi Tuna Wontons. “Had a delightful evening out at Claire’s.
From restaurantji.com


SHRIMP ÉTOUFFéE RECIPE - SERIOUS EATS
Web Aug 23, 2023 For the Shrimp Stock (see note): Peel and devein shrimp, reserving the shrimp shells; if using head-on shrimp, twist off the heads and reserve with the shells. In a medium bowl, combine peeled shrimp with 2 teaspoons …
From seriouseats.com


CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
Web Jul 22, 2020 Creole Shrimp Étouffée. This classic southern stew is full of tender shrimp, the "Holy Trinity" of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food! Prep Time: 15 minutes.
From therecipecritic.com


SHRIMP ÉTOUFFéE {CLASSIC CAJUN RECIPE} - CHEF DENNIS
Web Published: Feb 12, 2015 · Modified: Nov 7, 2022 by Chef Dennis Littley. 27.1k. SHARES. 4.69 from 235 votes. Jump to Recipe. Shrimp Étouffée is a Classic Lousiana Seafood Stew made with tender seasoned shrimp, smothered in a cajun sauce that’s packed with the cajun flavors of New Orleans.
From askchefdennis.com


SHRIMP ÉTOUFFéE RECIPE - SIMPLY RECIPES
Web Jan 24, 2024 Shrimp. Shrimp étouffée is a classic Cajun stew from Louisiana that's made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to help thicken it up. Serve it over rice for an easy and delicious meal.
From simplyrecipes.com


BEST SHRIMP ÉTOUFFéE RECIPE - HOW TO MAKE SHRIMP ÉTOUFFéE
Web Jan 11, 2024 What is shrimp étouffée? French for "smothered," étouffée is a hearty, comforting Cajun dish traditionally made with shrimp that's smothered in a rich, roux-thickened gravy and the "holy trinity" of bell peppers, celery, and onions. It's flavored with plenty of spices, too.
From thepioneerwoman.com


EASY SHRIMP ETOUFFéE RECIPE - THE ANTHONY KITCHEN
Web Jan 30, 2020 This authentic, Creole-style Shrimp Etouffée is positively loaded with flavor thanks to the Cajun's holy trinity -- bell pepper, celery, and onion -- fresh tomatoes and a hit of Worcestershire.
From theanthonykitchen.com


SHRIMP ETOUFFEE PAPPADEAUX - TABLE FOR SEVEN
Web Oct 19, 2023 Healthy. This dish is an excellent choice for a wholesome meal because it is high in protein and low in fat without compromising on taste. In addition, shrimp is a superb way to get vitamins B-12 and omega-3 fatty acids. Shrimp Etouffee Pappadeaux Ingredients. Shrimp. In this dish of Etouffee, shrimp take center stage.
From ourtableforseven.com


SHRIMP ETOUFEE III | UNIQUE RECIPE | HEALTHY DISH RECIPES
Web Shrimp Etoufee III recipe that is loved by adults and kids! Find more about on healthydishrecipes.com
From healthydishrecipes.com


THE BEST 10 SEAFOOD RESTAURANTS NEAR WARRENTON, VA 20186 - YELP
Web Best Seafood in Warrenton, VA 20186 - Blue Ridge Seafood Restaurant, Out of the Blue Crabs & Seafood, Field & Main Restaurant, Blue Mountain Grill, Bonefish Grill, Firebirds Wood Fired Grill, Fiesta Azteca, Old Salem Cafe, Hunan Cafe, Long John Silver's.
From yelp.com


CAJUN SHRIMP ÉTOUFFéE RECIPE - LITTLE SPICE JAR
Web Feb 12, 2024 Jump to Recipe. A New Orleans classic – shrimp etouffee! We’re making etouffee from scratch, and I’m even using my own cajun seasoning blend. Serve shrimp etouffee with rice, and it is the ultimate comfort food! Welcome to another issue of Comfort food September! Today we’re making another cajun classic – shrimp étouffée.
From littlespicejar.com


TOP 10 BEST SEAFOOD RESTAURANTS NEAR WARRENTON, VA - YELP
Web 2 . Claire’s at the Depot. 4.3 (383 reviews) New American. $$$ “I prefer to try their seafood dishes. My bourbon shrimp with crab over linguine was perfect.” more. Outdoor seating. Delivery. Takeout. 3 . Out of the Blue Crabs & Seafood. 3.2 (480 reviews) Seafood. Fish & Chips. Bars. $$
From yelp.com


SHRIMP ETOUFFEE (STEP-BY-STEP) - SPEND WITH PENNIES
Web Jul 27, 2020 Simmer. Add diced fresh tomatoes, bay leaf, and Worcestershire and simmer. Add flavors. Add shrimp, green onions, and a squeeze of lemon juice and heat through. Serve over rice.
From spendwithpennies.com


LIKELY ANCESTOR OF ALL MODERN HOOFED ANIMALS IDENTIFIED - PHYS.ORG
Web 1 day ago The research team studied the fossil samples and found evidence that the creature, named Militocodon lydae, is likely the ancestor of all modern hoofed animals. During their analysis, the ...
From phys.org


Related Search