Shrimp Etouffee

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This dish is light, savory, with the right amount of spice! If you love shrimp, you gotta try this recipe!!

Total Time: 1 hr 10 min

Prep:25 min
Cook:45 min
photo 1 (2)


INGREDIENTS:

1/2 cup Margarine or Oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
3 sprigs of bay leaves
2 to 3 dashes hot sauce (recommended: Franks Hot Sauce)
1 (8-ounce) can clam juice
1 (14.5-ounce) can diced tomatoes
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)


DIRECTIONS:

BEFORE I MADE THE ROUX, IN A SEPARATE POT I MADE A SHRIMP STOCK WITH SHRIMP SHELLS, ONION, CELERY, CRUSHED RED PEPPER, SALT AND PEPPER. THIS WILL BE ADDED TO THE ROUX AFTER THE VEGGIES ARE MIXED IN.

photo 2 (1)

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, garlic and 2 cups of shrimp stock. Cook over low heat about 5 minutes, until the vegetables are limp.

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Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, bay leafe, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
photo 5 (1)

Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions and ENJOY!

photo 2 (2)

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