Creole Shrimp Etouffee
From artist92543 15 years ago
- 60 minutes to make
- Serves 4
This is a basic Creole style etouffee made with shrimp. I made it for lunch today and it was very good. It is Creole instead of Cajun because it has tomatoes, thus making a red gravy instead of a brown one as in Cajun dishes. Read more It is about as simple and basic as an etouffee gets. The stock, made with the srimp shells, is the only time consuming part but you can simmer it for only 30 minutes or so if you don't have much time. It has more intense flavor if it is simmered for at least 6 - 8 hours however. See less
Ingredients
- 1 quart shrimp stock (see note below how to make) shopping list
- 1/2 stick butter shopping list
- 1 small or med onion, diced fine shopping list
- 2 ribs of celery, diced fine shopping list
- 4 or 5 green onions, chopped fine shopping list
- 3 Tablspoons flour shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 1/2 teaspoons sea salt shopping list
- 1 bay leaf shopping list
- 2 pounds 31 - 40 shrimp, raw, peeled shopping list
- A handful of chopped parsely shopping list
How to make it
- In med pot or pan melt butter over med heat until melted and faoming is subsiding.
- Add onions and cellery and cook until onions are translucent (about 5 - 8 min)
- Add 3 tablespoons flour and stir to coat veggies until raw flour taste is gone (about 2 min)
- Add Garlic, cook about 30 seconds.
- Add cayenne pepper and salt.
- Add shrimp stock (about 1 quart), and bring to simmer.
- Add green onions and simmer covered about 30 minutes, stirring occasianally.
- Uncover and simmer another 30 minutes to reduce, srirring occasianally.
- Taste and adjust for salt, etc.
- Add shrimp and stir until shrimp are cooked, but do not over cook (about 3 - 4 minutes). Remove from heat.
- Serve in bowls over rice, topped with fresh parsely.
- Note: to make stock, simmer shells from 2 pounds of 31 - 40 shrimp in about 2 quarts of fresh water and one 6oz can of tomato paste. Simmer for about 8 hours and reduce with the cover off durring the last hour or so until it's reduced by about a third or more.Just strain about a quart of it directly into your etouffee when you're ready for it. To further intensify the flavor you can raost the shells and tomato paste for a few minutes, in the bottom of the hot, dry pot before you add the water. Just keep the tomato paste moving around so it doesn't burn. Use med - low heat. Maybe just a bit of oil if you're using stainless steel so it doesn't stick.
People Who Like This Dish 5
- oldgringo Cottonwood, AZ
- hot_it_up Columbiana, AL
- phrogg Gonzales, LA
- jolielives The Catskill Plateau , NY
- chefelaine Muskoka, CANA
- clbacon Birmingham, AL
- artist92543 Hemet, CA
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The Rating
Reviewed by 4 people-
Sounds delicious, and certainly deserves a HIGH FIVE!
Thank you for sharing :+D
chefelaine
in Muskoka loved it
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A great idea for an etouffee dish!
oldgringo
oldgringo
in Cottonwood loved it
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Yum
Jo & Lee
jolielives
in The Catskill Plateau loved it
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