Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, shrimp etoufee. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Shrimp Etoufee is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Shrimp Etoufee is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook shrimp etoufee using 31 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Shrimp Etoufee:
- Make ready Shrimp stock
- Take Heads and shells of prawns
- Take Top and bottom of green pepper
- Take 1 celery stalk, chopped
- Make ready 1/2 onion, chopped
- Prepare 1 fat clove of garlic, chopped
- Take 5 pepper corns
- Take 3 bay leaves
- Make ready Etoufee
- Prepare 500 g prawns (heads and shells removed for stock above)
- Make ready 30 ml vegetable or sunflower oil
- Take 30 g flour
- Make ready 1/2 large onion
- Make ready 1 green pepper
- Take 2 large celery stalks
- Make ready 2 garlic cloves, chopped
- Make ready 1/2 pint shrimp stock or more to taste
- Get 1 heaped tablespoon Cajun seasoning
- Make ready Salt
- Make ready 3 spring onions
- Take Tabasco
- Get Rice
- Make ready Cajun seasoning
- Get 3 tsp paprika
- Prepare 1 tsp dried thyme
- Make ready 1 tsp dried oregano
- Make ready 1 tsp cayenne pepper
- Prepare 1 tsp garlic powder
- Take 1 tsp onion powder
- Make ready 1 tsp white pepper
- Get 1 tsp black pepper
Instructions 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. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
