Best 5 Five Star Shrimp Etouffee Recipes

CHEF JOHN'S SHRIMP ETOUFFEE

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.

SHRIMP ETOUFFEE

Steps:

• Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

FIVE STAR SHRIMP ETOUFFEE

Steps:

• In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more.
• When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn.
• In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above.
• Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
• Cook for 30 minutes.
• Add shrimp/crawfish 5 minutes before serving.
• Serve over equal parts rice.

CRAWFISH ETOUFFEE

Steps:

• In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

SHRIMP ETOUFFEE

Steps:

• In a skillet, melt the butter and stir in the flour.
• Cook stirring constantly until this is a rich brown.
• Add the vegetables and cook until tender.
• Stir in the water, shrimp, parsley and seasonings.
• Simmer uncovered for about 20 minutes.
• Serve over hot rice.