Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, shrimp etoufee. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Shrimp Etoufee is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Shrimp Etoufee is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook shrimp etoufee using 31 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Etoufee:
- Make ready Shrimp stock
- Get and shells of prawns
- Make ready Top and bottom of green pepper
- Make ready celery stalk, chopped
- Take onion, chopped
- Get fat clove of garlic, chopped
- Take pepper corns
- Make ready bay leaves
- Prepare Etoufee
- Get prawns (heads and shells removed for stock above)
- Make ready vegetable or sunflower oil
- Make ready flour
- Take large onion
- Get green pepper
- Make ready large celery stalks
- Prepare garlic cloves, chopped
- Take shrimp stock or more to taste
- Take heaped tablespoon Cajun seasoning
- Make ready Salt
- Get spring onions
- Make ready Tabasco
- Prepare Rice
- Prepare Cajun seasoning
- Get paprika
- Get dried thyme
- Get dried oregano
- Make ready cayenne pepper
- Prepare garlic powder
- Get onion powder
- Prepare white pepper
- Prepare black pepper
Steps to make Shrimp Etoufee:
- Remove heads from prawns.
- Add top of green pepper, peppercorns, 1 celery stalk chopped, 3 bay leaves, fat garlic clove chopped, half an onion chopped to a pot with the prawn heads and shells.
- Cover with water and simmer for 45 minutes. Strain through a sieve.
- Set aside 1 heaped tablespoon of Cajun seasoning.
- Dry prawns with paper towels. Put them on a plate and cover with remaining Cajun seasoning and half a teaspoon of salt.
- Heat a tablespoon butter in a cast iron pan on a medium heat.
- Cook shrimp in the hot butter without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer to a bowl (they should still be somewhat raw)
- Heat the oil in the cast iron pan over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very deep brown; this should take about 15 minutes or so.
- Add the celery, green pepper, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes
- Add the shrimp stock slowly. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of gravy.
- Add the Cajun seasoning and paprika and mix well. Simmer for 30 minutes or so with a lid on (or off if you’d like a thicker consistency)
- Increase the temperature and add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 5 minutes.
- Serve with steamed rice, Tabasco and green onions.
So that’s going to wrap it up with this special food shrimp etoufee recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
