Five Star Shrimp Etouffee Recipes

SHRIMP ÉTOUFFéE

Steps:

• Melt butter in a large Dutch oven over medium-low; whisk in flour. Cook, whisking constantly, until mixture turns golden brown, 10 to 12 minutes. Increase heat to medium, and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
• Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.

DOWN-HOME CAJUN SHRIMP ETOUFFEE RECIPE

Steps:

• Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
• then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups
• Strain the solids from the broth and set aside.
• Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
• Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.
• Add the garlic and thyme and cook for a minute.
• Whisk in the broth
• Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.
• Season with hot sauce and sea salt to taste.
• Dry the peeled shrimp with paper towels
• Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp. Toss the shrimp with the seasoning.
• Heat another saute pan over medium-high heat. Add a little oil to the pan and add the seasoned shrimp
• Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it's okay if they seasoning burns a little.
• Place white rice in center of bowl, add Etouffee Sauce around rice, place cooked shrimp on top
• Garnish with parsley and green onions

SHRIMP ETOUFFEE

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.

SHRIMP ÉTOUFFéE

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.

FIVE STAR SHRIMP ETOUFFEE

Steps:

• In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more.
• When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn.
• In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above.
• Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
• Cook for 30 minutes.
• Add shrimp/crawfish 5 minutes before serving.
• Serve over equal parts rice.