SHRIMP ETOUFFEE
Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!
Provided by Hank Shaw
Categories Dinner Comfort Food Cajun Creole New Orleans Shrimp
Time 2h
Yield 6
Number Of Ingredients 23
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.
Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Cholesterol 320 mg, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, Sodium 2200 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SHRIMP ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 33
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.
CREAMY SHRIMP ÉTOUFFéE
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.
Provided by thedailygourmet
Categories Seafood Shellfish Shrimp
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
- Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 9.6 g, Cholesterol 203.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 21.3 g, SaturatedFat 7.7 g, Sodium 729.5 mg, Sugar 1.3 g
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
EASY SHRIMP ETOUFFEE
South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended family last Christmas at our pot-luck buffet meal and it was the first dish that was gone. This recipe is delicious served with hot french bread and a salad. It is my husband's favorite meal! It can be easily be doubled or tripled to feed a large crowd.
Provided by Chef Louisiana Girl
Categories Cajun
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter large skillet; add cream of mushroom soup and Picante sauce.
- Mix well until hot, about 5 minutes;.
- Add raw shimp and cook untill shrimp are white, about 2-3 minutes. IMPORTANT, do not over cook shrimp.
- Serve on hot white rice.
SHRIMP ETOUFFEE II
This is a very easy shrimp etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner! This recipe is one I learned while going to school in southern Louisiana - Geaux Tigers!
Provided by TEXICANTWIN
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
- Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 9 g, Cholesterol 119.3 mg, Fat 11.2 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 635.6 mg, Sugar 2.6 g
EASY SHRIMP ETOUFFEE
I got this recipe from a Coast Guard wife whose husband worked with mine. She was from a tiny town in Louisiana and said sometimes her dad would work for shrimp when it was in season and her mom would make this with some homemade biscuits to go with it. I lost this recipe once, and tried some more elaborate recipes for the etoufee, but this ones is TONS better than any I've tried.
Provided by Parrot Head Mama
Categories Stove Top
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice.
Nutrition Facts : Calories 875.4, Fat 64.4, SaturatedFat 33.3, Cholesterol 424.6, Sodium 4118.9, Carbohydrate 39.1, Fiber 3.5, Sugar 9.5, Protein 38.3
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