CHEF JOHN'S SHRIMP ETOUFFEE
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
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
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Duale Monster
[email protected]I made this recipe for my family, and they all loved it. Even my picky kids ate it up!
Rahila Khan
[email protected]I've made this recipe several times, and it's always a hit with my guests.
Abraham Tumbey
[email protected]This is a great recipe for a special occasion. It's a little more time-consuming than some other etouffee recipes, but it's worth the effort.
Sonia Romero
[email protected]I love this recipe! The sauce is so flavorful, and the shrimp are cooked perfectly. I will definitely be making this again.
Grace Ukobo
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Eman Soliman
[email protected]I've made this recipe several times, and it's always a hit. I love the addition of okra. It gives the etouffee a nice thick texture.
Danielle
[email protected]This is a great recipe for a potluck. It's easy to make, and it always gets rave reviews.
Shahida Akther
[email protected]I made this recipe for my family, and they all loved it. Even my picky kids ate it up!
Magret Nashipai
[email protected]I've made this recipe several times, and it's always a hit with my guests.
Margaret Savage
[email protected]This is a great recipe for a special occasion. It's a little more time-consuming than some other etouffee recipes, but it's worth the effort.
F.ì.r.ê Gaming Boy
[email protected]I'm not a big fan of shrimp, but I really enjoyed this dish. The sauce is so flavorful, and the shrimp are cooked perfectly.
DANTEL COMMUNICATIONS
[email protected]This recipe is a little too spicy for my taste, but it's still very good.
Penny Gill
[email protected]I've tried many shrimp etouffee recipes, and this one is by far the best. The sauce is so rich and flavorful, and the shrimp are cooked perfectly.
Selim selim
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Brus Li
[email protected]I made this recipe for a party, and it was a huge success! Everyone loved it.
Malik Sanan
[email protected]I love the addition of okra to this recipe. It gives the etouffee a nice thick and slimy texture.
Lunga Bangani
[email protected]This was my first time making shrimp etouffee, and it turned out great! The recipe was easy to follow, and the dish was full of flavor. I will definitely be making this again.
Sanele Innocent
[email protected]I've made this etouffee several times now, and it's always a crowd-pleaser. The holy trinity of celery, onions, and bell peppers gives the dish a great base of flavor, and the shrimp are always tender and juicy.
Thando Katlego
[email protected]This recipe is a keeper! The sauce is rich and flavorful, and the shrimp are cooked perfectly. I served it over rice, and it was a hit with my family.