Pioneer Woman 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.

SHRIMP ETOUFEE

Steps:

• Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
• After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
• Serve in a bowl with a mound of white rice in the center.

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.

GRANDMA CASSIE'S SHRIMP ÉTOUFéE

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
• Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
• Add the shrimp stock in thirds, and simmer for 30 minutes.
• Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
• Season to taste with salt and serve with rice.