Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, shrimp etoufee. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shrimp Etoufee is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Shrimp Etoufee is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have shrimp etoufee using 31 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Etoufee:
- Prepare Shrimp stock
- Make ready Heads and shells of prawns
- Get Top and bottom of green pepper
- Prepare 1 celery stalk, chopped
- Get 1/2 onion, chopped
- Take 1 fat clove of garlic, chopped
- Get 5 pepper corns
- Get 3 bay leaves
- Prepare Etoufee
- Make ready 500 g prawns (heads and shells removed for stock above)
- Prepare 30 ml vegetable or sunflower oil
- Make ready 30 g flour
- Take 1/2 large onion
- Get 1 green pepper
- Take 2 large celery stalks
- Get 2 garlic cloves, chopped
- Prepare 1/2 pint shrimp stock or more to taste
- Get 1 heaped tablespoon Cajun seasoning
- Make ready Salt
- Get 3 spring onions
- Take Tabasco
- Make ready Rice
- Make ready Cajun seasoning
- Make ready 3 tsp paprika
- Prepare 1 tsp dried thyme
- Make ready 1 tsp dried oregano
- Get 1 tsp cayenne pepper
- Get 1 tsp garlic powder
- Prepare 1 tsp onion powder
- Make ready 1 tsp white pepper
- Take 1 tsp 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 is going to wrap it up for this special food shrimp etoufee recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
