Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, shrimp etuffee. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shrimp Etuffee is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Shrimp Etuffee is something which I’ve loved my whole life.
Serve immediately over hot cooked rice. Bring the mixture to a boil, and reduce to a simmer. 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, the "Holy Trinity" of onion, celery and green pepper, traditional Cajun seasoning and hot sauce.
To begin with this particular recipe, we have to prepare a few components. You can have shrimp etuffee using 26 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Shrimp Etuffee:
- Prepare For Shrimp Stock
- Get The shrimp shells from the 1 pound of shrimp used in the etuffee
- Make ready 8 ounces clam juice
- Get 2 cups chicken stock
- Take 1 onion, chopped
- Make ready 1 tablespoon butter
- Make ready 1 clove garlic, crushed
- Get 1 small carrot, chopped
- Take 1/2 stalk celery, chopped
- Take 1/4 teaspoon each salt and pepper
- Prepare For Etuffeee
- Prepare 1 pound large shrimp, shelled and devined, save shells for the
- Make ready shrimp stock
- Take 2 green onions, chopped
- Prepare 3 tablespoons butter
- Get 3 tablespoons flour
- Get 2 cups the shrimp stock made from the shells
- Take 1/2 cup chopped onion
- Make ready 1/3 cup chopped green bell pepper, I used poblano
- Prepare 3 garlic cloves, minced
- Take 1/3 cup chopped celery
- Take 1 (8 ounce) can diced tomatoes with green chilis
- Prepare 1 bay leaf
- Take 1/4 teaspoon each salt, cayeene pepper and black pepper
- Prepare 1 (8 ounce) can diced tomatoes with green chilis
- Prepare 1 tablespoon fresh chopped parsley
Then, add the onion, bell pepper, and the celery. Stir the vegetables occasionally until softened. You can buy shelled shrimp instead of shell-on shrimp, and use seafood stock, shrimp stock, or chicken stock instead of making a stock with shrimp heads. Shrimp Étouffée for Louisiana down home cookin' -.
Instructions to make Shrimp Etuffee:
- Make Shrimp Stock
- In a large skillet melt butter and add shrimp shells and cook until light brown
- Add remain g shrimp stock ingredients, bring to a boil then reduce heat and simmer 20 minutes] to reduce to about 2 cups
- Strain through a fine mesh strainer and save shrimp stock
- Make Etuffee
- In a large saucepan or dutch oven melt butter and whisk in flour cook whisking 5 minutes until golden
- Stir in the onions, bell pepper, celery, bay leaf, garlic and cajun seasoning and cook 1 minute
- Stir in the tomatoes, salt, pepper, cayeene, 2 cups of shrimp stock. Bring to a boil then reduce to a simmer and cook 45 minutes, remove bay leaf
- Stir c in shrimp and cook just until shrimp is cooked through, turn off heat and stir in parsley and green onions, serve with rice
With Mardi Gras quickly approaching I thought I would share one of my favorite dishes from N'awlins, Shrimp Étouffée. Of course you don't have to be celebrating Mardi Gras, this dish would make a delicious date night dinner or would turn any night into a special occasion. An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.
So that’s going to wrap it up for this special food shrimp etuffee recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
