SHRIMP ÉTOUFFéE
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
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.
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Sefa Moni
[email protected]I've made this recipe several times and it's always a hit. The shrimp are always cooked perfectly and the sauce is amazing. I love serving it over rice or pasta.
Ali Nihad
[email protected]This is my go-to recipe for shrimp touffe. It's always a crowd-pleaser and it's so easy to make. I love that I can throw it together in under an hour.
Fredp Pauls
[email protected]I love how versatile this recipe is. I've made it with shrimp, chicken, and even tofu, and it's always delicious. The sauce is so good that I could eat it with a spoon.
Kamel Khand
[email protected]This recipe is easy to follow and the results are amazing! The shrimp were tender and juicy, and the sauce was rich and creamy. I served it over rice and it was a hit with my family.
Chris Mondy
[email protected]This was one of the best shrimp touffes I've ever had. The sauce was creamy and flavorful, and the shrimp were cooked perfectly. I served it over rice and it was a perfect meal.
Muriel Stallworth
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of seafood. But I'm so glad I did! The shrimp were cooked perfectly and the sauce was amazing. I will definitely be making this again.
randeep rai
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The shrimp are always cooked perfectly and the sauce is to die for. I love serving it over rice or pasta.
Melokuhle Xaba
[email protected]I'm not a big fan of shrimp, but I loved this dish. The sauce was so good that I could have eaten it with a spoon. I will definitely be making this again, but next time I'll use chicken instead of shrimp.
Asgar Hussain
[email protected]I love how easy this recipe is to make. I was able to throw it together in under an hour, and it tasted like it had been simmering all day. The flavors were amazing!
Zafran khan
[email protected]I followed the recipe exactly and it turned out great! The shrimp were tender and juicy, and the sauce was rich and creamy. I served it over rice and it was a perfect meal.
Rai Fani
[email protected]This shrimp touffe was a hit with my family! The sauce was creamy and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.