CLASSIC SHRIMP ÉTOUFFéE
Steps:
- Gather the ingredients.
- First, clarify the butter. Melt the butter in a heavy saucepan over low heat. Let it simmer until the foam rises to the top.
- Once the butter stops making crackling noises and there is no longer any foam rising to the top, remove it from the heat and let it cool slightly.
- Most of the solids will be on the bottom. Skim off any foam with a spoon. Strain through a cheesecloth-lined strainer.
- After clarifying the butter, you will have about 4 to 5 tablespoons for the roux.
- Put the clarified butter in a Dutch oven or large heavy saucepan. Heat over medium-low heat and add the flour.
- Cook, whisking constantly, until the roux is golden brown, about the color of peanut butter.
- Add the chopped onion, celery, bell pepper, and garlic to the roux and continue cooking, stirring frequently, until the onion is translucent, about 10 to 12 minutes.
- Add the clam juice or shrimp stock and diced tomatoes, along with 1 tablespoon of the Creole seasoning, ground black pepper, and bay leaf. Bring to a boil. Reduce heat to low and simmer for 30 to 45 minutes or until the vegetables are softened.
- If the sauce mixture seems too thick, thin it with a little more clam juice, shrimp stock, or some chicken broth. Taste and add more Creole seasoning and salt, as needed.
- Add the shrimp and continue cooking for about 3 to 4 minutes or until the shrimp are cooked through.
- For each serving, put a big scoop of rice in the center of a deep plate or shallow bowl. Spoon the shrimp étouffée around the rice. Sprinkle with a little fresh chopped parsley or green onion tops. Serve with a simple tossed salad and crusty French bread or rolls.
Nutrition Facts : Calories 402 kcal, Carbohydrate 29 g, Cholesterol 322 mg, Fiber 3 g, Protein 40 g, SaturatedFat 9 g, Sodium 1441 mg, Sugar 4 g, Fat 14 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SHRIMP ETOUFEE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
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
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
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
SHRIMP ÉTOUFFéE
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
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.
SHRIMP ETOUFFEE
This is a yummy comfort food recipe. I like to serve it over rice. Be careful not to let your roux burn or you'll have to start over! Recipe slightly adapted from Paula Deen.
Provided by LifeIsGood
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large pan over low heat. Gradually whisk in the flour until it forms a paste. Continue cooking, stirring occasionally with a wooden spoon, until it turns a caramel color, approximately 15-20 minutes.
- Add your onions, green pepper, celery and garlic and cook over low heat for about 5 minutes or until the veggies get limp.
- Add your shrimp and stir to coat in the roux. Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and the Tabasco (to taste).
- Add 1 cup of water and stir until incorporated. Add the tomatoes with their juice and stir to blend. Taste for seasoning. Add the salt, starting with 1 t and adding more if needed. Bring the whole mixture to a boil then reduce the heat to low and simmer for about 10-15 minutes, until the shrimp get firm and pink. Once the flavors are nicely blended, you can serve and enjoy!
Nutrition Facts : Calories 264.3, Fat 13.4, SaturatedFat 7.5, Cholesterol 221.5, Sodium 1368.5, Carbohydrate 13.5, Fiber 2.3, Sugar 3.7, Protein 22.8
SHRIMP ETOUFFEE
Make and share this Shrimp Etouffee recipe from Food.com.
Provided by CCinSC
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 541.3, Fat 21.2, SaturatedFat 12, Cholesterol 708.4, Sodium 903.9, Carbohydrate 11.7, Fiber 1.9, Sugar 3, Protein 73
ULTIMATE SHRIMP ETOUFFEE
My aunt lives in Baton Rouge Louisiana, she has been making and serving this at family get togethers for years, I always loved it, I finally got the recipe from her. Yes it has cream of mushroom soups in it, I was just as suprised, if you don't tell anyone they will never know. This is a real treat, very rich, easy to make and perfect for special occations. I know I know, the "cream-of" soups makes it seem not-so-cajun but like I said, my aunt lives in cajun country, so if you have a problem.....take it up with her, ha ha. Her son, my cousin, is famous for his Gumbo, maybe I can get his recipe as well.
Provided by Chipfo
Categories < 60 Mins
Time 40m
Yield 1 large pan, 6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 345, Fat 21.8, SaturatedFat 11.3, Cholesterol 234.6, Sodium 1984.8, Carbohydrate 13.7, Fiber 0.9, Sugar 3.5, Protein 23.8
COMFORT SHRIMP ETOUFFEE
Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!
Provided by Denise
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 308.7, Fat 9.2, SaturatedFat 5.1, Cholesterol 115.8, Sodium 1089.9, Carbohydrate 38.4, Fiber 1.8, Sugar 2.5, Protein 15.4
EMERIL'S SHRIMP ETOUFFEE
Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h55m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4
SHRIMP ETOUFFEE (A-2-FAY)
Make and share this Shrimp Etouffee (A-2-Fay) recipe from Food.com.
Provided by Cindy Andrews
Categories Cajun
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy skillet, Saute onion and bell pepper, Add garlic, Add tomato sauce and water. Bring to a boil and reduce until slightly thickened.
- Add shrimp and seasoning, Cook until shrimp are pink, Serve over cooked rice.
SHRIMP ETOUFFEE
THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.
Provided by sugarpea
Categories Cajun
Time 1h35m
Yield 4-8 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 916.1, Fat 45.7, SaturatedFat 14.9, Cholesterol 334, Sodium 2758.7, Carbohydrate 81, Fiber 3.5, Sugar 2.9, Protein 43.3
SHRIMP ETOUFFEé
This is a winner! Lots of ingredients but your reward with so many complex flavors that really compliment one another!
Provided by Chef Dine
Categories White Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 536.4, Fat 17.9, SaturatedFat 10.1, Cholesterol 279.8, Sodium 1593, Carbohydrate 54.5, Fiber 2.8, Sugar 5.7, Protein 31.2
More about "shrimp etouffeé food"
SHRIMP ÉTOUFFéE RECIPE - QUICK FROM SCRATCH FISH
From foodandwine.com
- In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
- Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
- Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.
SHRIMP ÉTOUFFéE IS A CELEBRATION OF CAJUN FLAVOURS - FOOD …
From foodnetwork.ca
4.3/5 (22)Total Time 30 minsServings 4
SHRIMP ETOUFFEE RECIPE - FOOD.COM
BEST SHRIMP ÉTOUFFéE RECIPE - HOW TO MAKE SHRIMP ÉTOUFFéE
From thepioneerwoman.com
SHRIMP ETOUFFEE PAPPADEAUX RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP ÉTOUFFéE - THE WOKS OF LIFE
From thewoksoflife.com
SHRIMP ETOUFFEE RECIPE - FOOD.COM
From food.com
SHRIMP éTOUFFéE : R/CAJUNFOOD
From reddit.com
SHRIMP AND CRAWFISH ÉTOUFFéE RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love