Paul Prudhomme Shrimp Etouffee Recipe Paul Recipes

Shrimp Etouffee (Smother me in this!) This Is How I …

WebFeb 11, 2020 · Bring to a boil, reduce heat to medium low and simmer until slightly thickened, about 25 minutes. Stir in additional seasoning mixture …

1. To make shrimp stock: Heat 1 T butter in a Dutch oven over medium heat. Add shrimp shells, 2 c onion, 1/2 c celery and 1 t salt and cook until shells are spotty brown, about 10 minutes. Add water, smashed garlic, peppercorns, bay leaves and thyme sprigs. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Strain through mesh sieve, pressing on solids to extract liquid. (Stock can be made ahead and refrigerated for up to three days.)
2. Whisk together seasoning mixture of smoked paprika, cayenne, black pepper, white pepper , thyme and basil. Set aside.
3. Toast flour in a clean dry pot over medium heat, stirring constantly, until it just begins to brown, about 5 minutes. Whisk in remaining 8 T butter, until melted and combined with flour. Continue to cook, whisking constantly, until deep brown, 4 to 6 minutes longer.
4. Add bell peppers, 1 T of seasoning mixture, remaining onion and celery and cook until veggies are soft, about 10-12 minutes.

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