How to Make Super Quick Homemade Shrimp Etoufee

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, shrimp etoufee. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Shrimp Etoufee is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Shrimp Etoufee is something which I have loved my whole life. They’re nice and they look wonderful.

What is Etouffee? Étouffée basically means "smothered," and it is a common cooking technique in Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own. 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. Shrimp Etouffee – Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.

To begin with this particular recipe, we must prepare a few components. You can cook shrimp etoufee using 31 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp Etoufee:

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

It's not cooked like a traditional stew, which means you need to make sure the. This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. The shrimp are smothered (étouffée means smothered) in the rich sauce. Season the shrimp with the remaining tablespoon of Essence and add them to the pot.

Instructions to make Shrimp Etoufee:

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.

The shrimp are smothered (étouffée means smothered) in the rich sauce. Season the shrimp with the remaining tablespoon of Essence and add them to the pot. Be the first to rate & review! 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.

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