Shrimp Etoufee Food

SHRIMP ETOUFFEE

Steps:

• Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

SHRIMP AND CHICKEN ETOUFFEE

Steps:

• Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
• Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
• Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

SHRIMP ETOUFEE

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.

CHEF JOHN'S SHRIMP ETOUFFEE

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.

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.

SHRIMP ETOUFFEE

Steps:

• In a skillet, melt the butter and stir in the flour.
• Cook stirring constantly until this is a rich brown.
• Add the vegetables and cook until tender.
• Stir in the water, shrimp, parsley and seasonings.
• Simmer uncovered for about 20 minutes.
• Serve over hot rice.

SHRIMP ETOUFFEE

Steps:

• Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
• If you're short on time, a stock simmered 20-30 minutes is better than water.
• If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
• Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
• Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
• Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
• Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
• Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
• Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
• Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
• Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
• Plate rice in a ring and pour etouffee into center; serve immediately.

SHRIMP ETOUFFEé

Steps:

• Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in green onion, yellow onion, bell pepper, celery, garlic, bay leaf, thyme and basil.
• Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
• Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and hot pepper sauce to taste. Bring to a boil while stirring over high heat.
• Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 to 4 3/4 cups, (about 45 minutes).
• Stir in lemon peel, lemon juice, parsley and shrimp. Simmer until shrimp are heated through.
• Serve over hot cooked rice. Makes 6 servings.