SHRIMP ETOUFFEE

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This shrimp etouffee is delicate and delicious shrimp stewed with tomatoes, vegetables and flavors, all presented with steamed rice. An exemplary dish that is brimming with strong flavors and is speedy and simple to make.

At the point when I’m in the mind-set for Cajun food, I go to top choices, for example, New Orleans BBQ Shrimp, Cajun chicken and this basic, yet fulfilling shrimp etouffee.

I love the rich and novel kinds of Cajun food, and this sort of cooking is quite simple to plan at home. My form of shrimp etouffee is similarly on par with what you’d get in a café, yet you can appreciate it in the solace of your own home.

WHAT IS ETOUFFEE?

Etoufee is a French word that signifies “to cover”. In this specific case, shrimp are covered in vegetables and sauce, albeit this dish can likewise be made with different sorts of fish like crayfish. This sort of dish is well known in Creole and Cajun cooking.

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HOW DO YOU MAKE SHRIMP ETOUFFEE?

Start by stripping some shrimp, then, at that point, make a straightforward stock from the shells. Blend dissolved spread in with flour to make a roux, then, at that point, cook the roux until it is light brilliant brown. Add onions, chime peppers and celery to the pot, alongside canned tomatoes, preparing and the shrimp stock. Carry the blend to a stew, and cook until vegetables are delicate and sauce is thickened. Mix in the shrimp, then, at that point, cook for a couple of more minutes until they are pink and misty. Serve this dish quickly, with a sprinkle of parsley and a side of steamed rice.

INGREDIENTS

For the shrimp broth

  • shells from 1 1/2 pounds of shrimp
  • 1 carrot peeled and cut into 1 1/2 inch slices
  • 1/2 onion cut into wedges
  • 1 stalk celery sliced
  • 1 bay leaf
  • 2 teaspoons peppercorns
  • 2 sprigs fresh thyme
  • 4 cups water

For the etouffee

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 cup onion finely diced
  • 1/2 cup celery finely diced
  • 1 green bell pepper finely diced
  • 2 teaspoons garlic minced
  • 1 cup canned diced tomatoes do not drain
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 cups shrimp broth recipe above
  • 1 1/2 pounds medium to large shrimp (shell-on) peel and reserve shells for shrimp broth
  • 1/4 cup green onions sliced
  • 2 tablespoons fresh parsley chopped
  • steamed white rice for serving
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INSTRUCTIONS

For the shrimp broth

  1. Place all the ingredients in a large pot and bring to a simmer. Cook for 30-45 minutes.
  2. Let cool slightly, then strain the broth through a sieve. You will have more broth than you need for this recipe. Leftover broth can be frozen for later use.

For the etouffee

  1. Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, for 5-7 minutes or until roux is light golden brown.
  2. Add the onion, bell pepper and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the tomatoes, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce. Cook for 1 minute.
  5. Pour in the shrimp broth and bring the mixture to a simmer. Cook for 15-20 minutes or until sauce has thickened.
  6. Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
  7. Stir in the green onions. Sprinkle with parsley, then serve immediately with rice.
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NUTRITION

Calories: 285kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 856mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3931IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 2mg

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