Ultimate Shrimp Etouffee Food

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.

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!

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:

• 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!

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.