Recipe of Super Quick Homemade Shrimp Étouffée

Shrimp Étouffée. Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux. Shrimp Etouffee -- Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste. Easy recipe with big bold flavors!!!

It's made with fresh Gulf shrimp, the Cajun holy trinity of onion, celery, and bell pepper, and a decadent flour and. Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY filling, so it was okay that we only had a pound and a half shrimp.

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, shrimp étouffée. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Shrimp Étouffée is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Shrimp Étouffée is something which I've loved my entire life. They are nice and they look wonderful.

Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a flour-and-oil roux. Shrimp Etouffee -- Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste. Easy recipe with big bold flavors!!!

To get started with this particular recipe, we must first prepare a few ingredients. You can have shrimp étouffée using 31 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Shrimp Étouffée:

1. {Prepare of Shrimp stock.
2. {Get Heads of and shells of prawns.
3. {Make ready of Top and bottom of green pepper.
4. {Make ready 1 of celery stalk, chopped.
5. {Make ready 1/2 of onion, chopped.
6. {Get 1 of fat clove of garlic, chopped.
7. {Prepare 5 of pepper corns.
8. {Prepare 3 of bay leaves.
9. {Get of Etoufee.
10. {Take 500 g of prawns (heads and shells removed for stock above).
11. {Make ready 30 ml of vegetable or sunflower oil.
12. {Take 30 g of flour.
13. {Make ready 1/2 of large onion.
14. {Take 1 of green pepper.
15. {Make ready 2 of large celery stalks.
16. {Take 2 of garlic cloves, chopped.
17. {Get 1/2 pint of shrimp stock or more to taste.
18. {Prepare 1 of heaped tablespoon Cajun seasoning.
19. {Get of Salt.
20. {Get 3 of spring onions.
21. {Take of Tabasco.
22. {Get of Rice.
23. {Prepare of Cajun seasoning.
24. {Make ready 3 tsp of paprika.
25. {Make ready 1 tsp of dried thyme.
26. {Make ready 1 tsp of dried oregano.
27. {Make ready 1 tsp of cayenne pepper.
28. {Take 1 tsp of garlic powder.
29. {Make ready 1 tsp of onion powder.
30. {Take 1 tsp of white pepper.
31. {Prepare 1 tsp of black pepper.

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a. Easy Shrimp Étouffée is the best, classic Cajun or Creole recipe prepared with seafood, a thich roux sauce, green peppers, yellow onion, and celery, the Holy Trinity of vegetables. Shrimp Étouffée is a blend of vegetables cooked in a thick tomato sauce. A great dish for weeknights, it keeps really well in the fridge for leftovers and tastes even better the next day (don't ask us how.

Instructions to make Shrimp Étouffée:

1. Remove heads from prawns..
2. Add top of green pepper, peppercorns, 1 celery stalk chopped, 3 bay leaves, fat garlic clove chopped, half an onion chopped to a pot with the prawn heads and shells..
3. Cover with water and simmer for 45 minutes. Strain through a sieve..
4. Set aside 1 heaped tablespoon of Cajun seasoning..
5. Dry prawns with paper towels. Put them on a plate and cover with remaining Cajun seasoning and half a teaspoon of salt..
6. Heat a tablespoon butter in a cast iron pan on a medium heat..
7. Cook shrimp in the hot butter without stirring for 1 minute; stir, and cook 1 minute more..
8. Transfer to a bowl (they should still be somewhat raw).
9. Heat the oil in the cast iron pan over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very deep brown; this should take about 15 minutes or so..
10. Add the celery, green pepper, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
11. Add the shrimp stock slowly. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of gravy..
12. Add the Cajun seasoning and paprika and mix well. Simmer for 30 minutes or so with a lid on (or off if you’d like a thicker consistency).
13. Increase the temperature and add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 5 minutes..
14. Serve with steamed rice, Tabasco and green onions..

This shrimp etouffee is tender and succulent shrimp stewed with tomatoes, vegetables and seasonings, all served with steamed rice. Étouffée is a French word means "smothered" or "suffocated." As you can see in the photo, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. Creole cooks make etouffée as well, and however much it may vary from Cajun to Creole and from cook to cook You can buy frozen shrimp for this recipe; just defrost in the refrigerator the day before. The iconic Louisiana dish Etouffee (or Étouffée), brought to you by Chef Blake Cressey. It is traditionally served over rice, but if you're going low-carb, etouffee is good over steamed riced cauliflower. Shrimp Étouffée Recipe. Étouffee, or etouffee, is a popular rice and shellfish recipe found in both Creole and Cajun cuisine.

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