Recipe For Etouffee Shrimp

Skinny Shrimp Etouffee Skinny Southern Recipes

WebFeb 1, 2019 · Heat oil and butter in a Dutch oven over medium heat. Add onion, celery, and red bell pepper and cook until very soft, about 8 to 10 …

Rating: 5/5(3)
1. Heat oil and butter in a Dutch oven over medium heat.
2. Add onion, celery, and red bell pepper and cook until very soft, about 8 to 10 minutes, stirring occasionally.
3. Add garlic and cook 1 minute.
4. Sprinkle flour over the veggies and stir and cook 1 minute.

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Low Fat Shrimp Etouffee Recipe Details FatSecret

WebApr 1, 2012 · While the flour is cooling place the butter and olive oil in the pan over medium heat and add the minced garlic. Cook, stirring frequently, until it softens. Add the onions, …

1. Place the flour in a large non-stick skillet and heat over medium-high heat. Watch the pan carefully, stirring and shaking the flour. It will take about 10 to 15 minutes and the flour will turn an almond brown. Do not let the flour cook too fast or burn. Remove to a plate and cool.
2. While the flour is cooling place the butter and olive oil in the pan over medium heat and add the minced garlic. Cook, stirring frequently, until it softens. Add the onions, celery, green and red peppers and cook until the peppers are slightly soft.
3. Sprinkle about 1/4 of the cooked flour over the top of the cooked vegetables. Stir to blend the flour and repeat with the flour in three more batches until it is fully incorporated and there are no clumps of flour.
4. Add the water slowly stirring continuously. The sauce will begin to thicken. Stir in the salt, pepper, cayenne pepper, bay leaf and Cajun spice.

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Chef John's Shrimp Étouffée Allrecipes

WebNov 30, 2023 · Directions. For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black …

1. Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
2. 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.
3. 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.
4. 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.

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