Best 7 Shrimp Etouffee A 2 Fay Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Shrimp etouffee is a classic New Orleans dish that is packed with flavor. It is typically made with shrimp, a rich roux, and a flavorful sauce made with onions, celery, bell peppers, and tomatoes. The dish is traditionally served over rice, and it can be enjoyed as a main course or as a side dish. If you are looking for a delicious and easy-to-make shrimp etouffee recipe, you have come to the right place. This recipe for Shrimp Etouffee a 2 Fay is simple to follow and results in a hearty, flavorful dish that will satisfy your cravings.

Here are our top 7 tried and tested recipes!

SHRIMP ETOUFFEE



Shrimp Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 33

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock, recipe follows
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

Steps:

  • Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  • Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  • Serve immediately over steamed white rice and garnish with sliced green onion tops.
  • Combine all ingredients thoroughly.
  • Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
  • Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  • Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

SHRIMP ETOUFFEE (A-2-FAY)



Shrimp Etouffee (A-2-Fay) image

Make and share this Shrimp Etouffee (A-2-Fay) recipe from Food.com.

Provided by Cindy Andrews

Categories     Cajun

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb peeled and deveined shrimp
1 small onion, chopped
1 small green bell pepper, chopped
2 tablespoons garlic, chopped
1/2 cup butter
1 (8 ounce) can tomato sauce
1 3/4-3 1/2 cups water
creole seasoning or salt and pepper
cayenne pepper

Steps:

  • Melt butter in heavy skillet, Saute onion and bell pepper, Add garlic, Add tomato sauce and water. Bring to a boil and reduce until slightly thickened.
  • Add shrimp and seasoning, Cook until shrimp are pink, Serve over cooked rice.

SHRIMP ETOUFFEE



Shrimp Etouffee image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 17

1/2 teaspoon vegetable oil
1 1/2 pounds large shrimp, shelled and deveined, shells reserved
1 1/4 cups white wine
2 cups water
3 cloves garlic, peeled and minced
1 medium-size onion, peeled and chopped
1 green and 1 red bell pepper, stemmed, cored and diced
2 ribs celery, diced
2 teaspoons unsalted butter
1 teaspoon all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon cayenne
1 bay leaf
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water

Steps:

  • Heat the oil in a medium-size saucepan over medium heat. Add the shrimp shells and cook, stirring often, for 5 minutes. Add the wine and the water, increase the heat and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain.
  • Heat 1/4 cup of shrimp broth in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until soft, about 15 minutes.
  • Meanwhile melt the butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the remaining shrimp broth.
  • Stir the thyme, oregano, cayenne and bay leaf into the vegetable mixture and cook for 5 minutes. Stir in the broth mixture, bring to a simmer and cook for 5 minutes. Add the shrimp, salt and pepper and cook until just cooked through, about 3 minutes. Stir in the cornstarch mixture and cook for 2 minutes. Adjust the salt and pepper to taste, remove the bay leaf and serve over white rice.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1036 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP ETOUFFEE



Shrimp Etouffee image

Make and share this Shrimp Etouffee recipe from Food.com.

Provided by CCinSC

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 tablespoons butter
3 tablespoons flour
1 cup chopped onion
6 green onions, and tops chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups water
3 lbs shrimp, peeled,deveined
1/4 cup chopped parsley
salt and pepper
1 small bay leaf
Tabasco sauce
rice, cooked

Steps:

  • In a skillet, melt the butter and stir in the flour.
  • Cook stirring constantly until this is a rich brown.
  • Add the vegetables and cook until tender.
  • Stir in the water, shrimp, parsley and seasonings.
  • Simmer uncovered for about 20 minutes.
  • Serve over hot rice.

Nutrition Facts : Calories 541.3, Fat 21.2, SaturatedFat 12, Cholesterol 708.4, Sodium 903.9, Carbohydrate 11.7, Fiber 1.9, Sugar 3, Protein 73

SHRIMP ÉTOUFFéE



Shrimp Étouffée image

Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places. This version, with shrimp, is more than a worthy substitute, and an excellent dish all its own. The dish takes its name from the French word "étouffée," which nods to its protein being smothered with sauce. This recipe uses a shortcut version of a roux: The flour is added after the onion, celery, bell pepper and garlic have already been sautéed in the butter. If you omit the hot sauce, add apple cider vinegar in its place.

Provided by Vallery Lomas

Categories     weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 yellow onion, finely chopped
2 celery stalks, thinly sliced
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup chicken or vegetable stock
1 tablespoon hot sauce, or to taste
1 dried bay leaf
2 teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
1 pound shrimp, peeled and deveined
1 scallion, green parts chopped
White rice, for serving

Steps:

  • In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
  • Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
  • Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
  • Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.

SHRIMP ETOUFEE III



Shrimp Etoufee III image

I go by feel more that cups and teaspoons - this is one my mother had fed us when we were little - and we loved it! I cook it now and my kids love it! Try this and see! This takes time but it's good!

Provided by RONNIE B.

Categories     Etouffee

Time 2h30m

Yield 10

Number Of Ingredients 10

4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 ½ cups water

Steps:

  • In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
  • In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
  • Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
  • Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 9.4 g, Cholesterol 287 mg, Fat 20.7 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 3.2 g, Sodium 876.2 mg, Sugar 3.5 g

Tips:

  • Use fresh, large shrimp for the best flavor and texture.
  • If you don't have a food processor, you can mince the vegetables by hand. Just be sure to chop them very finely.
  • Don't be afraid to adjust the amount of cayenne pepper to your taste. If you like things spicy, add more. If you prefer a milder dish, use less.
  • Serve the shrimp etouffee over rice, pasta, or grits. You can also serve it with a side of crusty bread for dipping.

Conclusion:

Shrimp etouffee is a classic Louisiana dish that is sure to please everyone at your table. It's flavorful, hearty, and easy to make. So next time you're looking for a delicious and satisfying meal, give shrimp etouffee a try. You won't be disappointed!

Related Topics