CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
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.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
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Kyrajaide Jaide
[email protected]This etouffee was amazing! The flavors were so rich and complex. I will definitely be making this again.
noor niaz
[email protected]I love Chef John's recipes and this etouffee is no exception. It's easy to make and always turns out delicious.
Faizan Charan
[email protected]This was my first time making etouffee and it turned out great! I followed the recipe exactly and it was easy to follow. I will definitely be making this again.
Lineo Ntsitsi
[email protected]I've made this etouffee several times and it's always a hit. It's easy to make and always turns out delicious.
Alya Tjong Ayong
[email protected]This etouffee was a little too spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
United News Network
[email protected]I'm not a huge fan of shrimp, but I really enjoyed this etouffee. The sauce was so flavorful and the shrimp was cooked perfectly.
FaZesBoy
[email protected]This etouffee was delicious! I made it for my family and they all loved it. I will definitely be making it again.
Online job
[email protected]I've been making Chef John's shrimp etouffee for years and it's always a hit. It's a great recipe for a party or a weeknight meal.
Md Yousuf Ali
[email protected]This was my first time making etouffee and it turned out great! I followed the recipe exactly and it was easy to follow. I will definitely be making this again.
A L E X GAMMER
[email protected]I'm not a big fan of seafood, but I really enjoyed this etouffee. The sauce was so flavorful and the shrimp was cooked perfectly.
Mubiru Jesca
[email protected]This etouffee was a little too spicy for my taste, but my husband loved it. I would recommend using less cayenne pepper if you don't like spicy food.
Leareonna Henderson
[email protected]I love Chef John's recipes and this etouffee is no exception. It's easy to make and always turns out delicious.
Warner Nelson
[email protected]I followed the recipe exactly and the etouffee turned out great. The sauce was thick and flavorful and the shrimp was cooked perfectly. I would definitely recommend this recipe to others.
Nate Schultz
[email protected]This etouffee was amazing! The flavors were so rich and complex. I will definitely be making this again.
Elijah Quinto (Nineworlds)
[email protected]I've made Chef John's shrimp etouffee several times and it's always a hit. The sauce is so flavorful and the shrimp is cooked perfectly. I love serving it over rice with a side of green beans.
Ben Kamanga
[email protected]Chef John's shrimp etouffee is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The shrimp is cooked in a flavorful sauce made with tomatoes, onions, celery, and bell peppers. The étouffée is served over rice and is sure