Certainly! 🍤 Here’s a delicious recipe for Shrimp Etouffee that will have your taste buds dancing with joy! This recipe is inspired by the flavors of Cajun cuisine, with a bit of a lighter twist. It’s perfect for a weeknight dinner, ready in less than 4 hours, and cooked entirely on the stove top.
Shrimp Etouffee Recipe
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Cold Water |
| 1 | Onion |
| 1 clove | Garlic Clove |
| 1 stalk | Celery |
| to taste | Salt |
| to taste | White Pepper |
| to taste | Black Pepper |
| 1 tsp | Basil |
| 1 tsp | Thyme |
| 1 | Onion, chopped |
| 1 | Celery, chopped |
| 1/2 | Green Bell Pepper, chopped |
| 1/4 cup | Flour |
| 1/4 cup | Unsalted Butter |
| 7 cups | Medium Shrimp, peeled and deveined |
| 3/4 cup | Green Onion, chopped |
| 2 cups | Cooked Rice |
For the Fish Stock:
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Fish Stock: Combine all ingredients in a large pot and bring to a boil.
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Simmer: Let it simmer for 4-8 hours. The longer, the better! Keep an eye on it and add more water if needed to maintain one quart of liquid.
🕒 Note: If you’re short on time, a quick stock simmered for 20-30 minutes works too. For the quickest option, simmer shrimp shells instead of the vegetables.
For the Seasoning Mix:
- Mix Dry Ingredients: In a small bowl, thoroughly combine all the dry seasoning ingredients.
- Prepare Vegetables: Chop the onion, celery, and green bell pepper and combine them in a separate bowl.
For the Roux:
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Heat Oil: In a large, heavy skillet, heat oil over high heat until it begins to smoke (about 4 minutes).
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Add Flour: Gradually whisk in flour, using a long-handled whisk.
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Cook Roux: Stir constantly until the roux is a dark red-brown color (3-5 minutes). Be careful not to let it scorch, and avoid getting it on your skin!
🍳 Top Tip: Remove from heat and stir in one tablespoon of the dry seasoning mix with a wooden spoon. Stir for 5 minutes to cool down the roux.
For the Gravy:
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Combine: Bring the fish stock to a boil in a 2-quart saucepan.
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Whisk in Roux: Gradually whisk in the roux, stirring until fully incorporated.
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Cook: Reduce heat to low and continue stirring for another 2 minutes, ensuring the flour taste is cooked out.
🍲 If any part of the gravy scorches, avoid scraping that part of the pan. Remove from heat and set aside.
Finishing Touches:
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Sauté Shrimp: In a 4-quart saucepan, melt 3-4 tablespoons of butter over medium heat.
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Add Shrimp: Stir in the shrimp and green onions, sautéing for 1 minute while stirring constantly.
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Create Sauce: Add the remaining butter, fish stock, and gravy to the shrimp mixture. Shake the pan instead of stirring until the butter is melted and mixed into the sauce (about 4-6 minutes).
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Seasoning: Stir in the remaining seasoning mix, ensuring it’s well incorporated into the sauce.
🥄 If the sauce starts separating, add a couple of tablespoons of stock or water and shake the pan until it combines.
Serving:
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Plate: Create a ring of cooked rice on each plate.
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Pour: Spoon the delicious Shrimp Etouffee into the center of the rice ring.
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Serve: Enjoy immediately while it’s hot and flavorful!
🍴 Pair this dish with some crusty French bread to soak up every last bit of that flavorful sauce!
With this recipe, you’ll experience the rich flavors of a classic Cajun dish, tweaked just enough to suit your taste buds without compromising on taste! Whether it’s a special occasion or a weeknight craving, this Shrimp Etouffee is sure to become a favorite at your table. 😋🦐
