Shrimp Etouffee Recipe

Shrimp Étouffée {Classic Cajun Recipe} Chef Dennis

WebFeb 12, 2015 · Continue to simmer until the roux turns dark brown, about 10 minutes. Add the onion, celery, and peppers to the roux and cook until …

1. Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes
2. Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.
3. Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp

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Authentic Shrimp Étouffée • Craving Some Creativity

WebJan 16, 2024 · In a large saucepan or pot over medium heat, melt the butter. Stir in shrimp and sauté until just pink on both sides. To the shrimp, …

Rating: 4.9/5(17)
1. Make sure that your ingredients, utensils, and pots are laid out and convenient before turning on the stove. This recipe moves quickly and relies on constant whisking so having everything laid out will help keep you from scorching the roux.
2. In a small bowl, combine the salt, cayenne, pepper, basil, and thyme. Set aside.
3. Bring 2 cups of the seafood stock to a boil. Turn down heat but keep hot. Cook the rice as directed.
4. In a large skillet, heat the oil over high heat until it begins to smoke (looks like slight steam), about 4-5 minutes. Gradually whisk in the flour until smooth. Continue whisking constantly until the flour is a red brown color, about the color of a penny, 3-5 minutes. Immediately remove from heat (don't just turn of the burner) and

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