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  • Shrimp Etouffee

    1 vote
    Shrimp Etouffee
    Prep: 1.5 hours Cook: 45 min Servings: 4
    by BearNakedBaker
    125 recipes
    >
    I love Cajun food and making "black" roux is a lot of fun and a bit of a challenge. I took Cajun/Creole cooking lessons in my 20's and have become a big fan of its dishes. It does require time to cook this meal, but it's well worth it. It looks great if you mound your rice in a coffee cup and un-mold it on center of plate and serve the Etouffee around the rice.

    Ingredients

    • Fish Stock
    • 2 quarts cold water
    • 1 medium onion, unpeeled and quartered
    • 1 garlic clove, unpeeled and quartered
    • 1 stalk celery
    • shrimp shells, from 2 pounds shrimp
    • Seasoning Mix
    • 2 teaspoons sea salt (I use salt alternatives)
    • 2 teaspoons ground red pepper (preferably cayenne)
    • 1 teaspoon white pepper
    • 1 teaspoon black pepper
    • 1 teaspoon basil
    • 1/2 teaspoon thyme
    • 1/4 cup chopped onion
    • 1/4 cup chopped celery
    • 1/4 cup chopped green bell pepper
    • Roux and Gravy
    • 7 tablespoons vegetable oil
    • 3/4 cup flour
    • 2 cups fish stock
    • Finish
    • 6 -8 tablespoons unsalted butter, divided, to your taste
    • 2 lbs medium shrimp, peeled
    • 1 cup very finely chopped scallion
    • 1 cup fish stock
    • 4 cups hot cooked rice

    Directions

    1. Directions:
    2. Fish Stock:
    3. Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
    4. If you're short on time, a stock simmered 20-30 minutes is better than water.
    5. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
    6. Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
    7. Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
    8. Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
    9. Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
    10. Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
    11. Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
    12. Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
    13. Plate rice and pour etouffee around rice serve immediately.

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