Shrimp Etouffee – Spend money

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Shrimpétouffée is a southern dish that exudes seasoned shrimp that tastes comfortable and full of flavor. This is your repetition of recipes!

I learned to make this dish during cooking classes in New Orleans. roughly translated, shrimp Étouffée It means “suffocating shrimp” and there are many variations.

The eTouffee recipe starts with roux (cooked oil and flour mixture until browned). Then I added celery, onions, broth, and of course Cajun-seasoned shrimp. It has many flavors and is absolutely delicious.

Although it takes some time, Easy to make– I can assure you that it is definitely worth it!

Ingredients for shrimp Etouffee, including thyme, parsley, shrimp, green onion, seasoning, lemon, tomato, salt and pepper, salt and butter, butter, flour, Worcestershire, Bayleaf leaves, celery, onion, garlic, Garlic, soup, with labels.

Ingredient tips for shrimp Etouffee

shrimp: I use medium peeled and removed shrimp in this recipe, but éTuf Can be made of any type of shellfish. If you can find crabs, mussels, or even crayfish (or crabs), remove the shrimp.
Rooks: The basis of this dish is a sauce made with oil and flour. The longer the Roox cooks, the darker and more nutty it will add flavor. For this recipe, you will cook until you get the peanut butter color.
broth: I use chicken soup the most often because I always have chicken soup on hand, but you can use seafood soup or make the simple shrimp stock listed in the recipe notes.
Onion/Celery/Belle Pepper: The Holy Trinity known as Cajun Cooking not only adds flavor, but also prevents the roux from getting too dark.
tomato: Any fresh ripe tomatoes will work, I usually use roman tomatoes in good condition.

Roux bubbling in the pot, making shrimp Etouffee.

Add the broth to the finished broth in a pot to make the shrimp Etouffee.

How to make shrimps

Cook shrimp:Season and cook the shrimp until pink (recipe below). It will be cooked later, don’t overcook.
Do Ruks: Mix the flour and fat and cook until the color of the peanut butter. Add onion/celery/chili (this helps stop the cooking process).
simmer: Add diced fresh tomatoes, bay leaves, Worcestershire and low heat.
Add flavor: Add shrimp, shallot and lemon juice and heat it up. Serve with rice.

Holly’s Pro Tips

Roux Color: Once the roux reaches the color of peanut butter, add celery/onion/green pepper (also known as the Trinity). This cools the roux to prevent it from browning further.
Don’t overcook the shrimp: While cooking shrimp in a frying pan, remove two sides of pink and remove them, just a few minutes. Once added to the sauce, make sure to heat thoroughly but not boiling to stay juicy and tender.
Finally add fresh herbs: Finally add the green onion and parsley, just before removing the plate from the heat. This way, the herbs retain the flavor and keep the bright green.
Time to cook so that the rice is ready Étouffée Finish. Hot, steamed and slightly sticky rice flavor is best. Try making an instant pot or baked rice.

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Shrimp Etouffee

Shrimp and vegetables are lightly cooked with bold coffee spices in a sauce rich in mayonnaise and served on rice!

Preparation time 10 minute

Cooking time 35 minute

Total time 45 minute

Chef ModePrevent the screen from becoming dark

Tort the shrimp with Cajun seasoning. In a frying pan, heat the oil over medium heat and add the shrimp. Cook until the shrimps start to turn pink, about 2 minutes. Remove from the pan and set aside.
Melt butter in a large skillet over medium heat. Stir the flour and cook until the flour turns into the color of peanut butter, about 6-8 minutes.
Add onion, pepper, celery, thyme and garlic and cook until slightly tender. Stir the broth/stock at once until smooth.
Add tomatoes, Worcestershire and bay leaves and bring to a boil. Lower the heat to low and find about 20 minutes. Season with salt and pepper.
Add green onion, parsley, lemon juice and shrimp to any juice. Cook until the shrimps are heated, and do not overcook.
Serve with rice.

For more flavor, apply your own shrimp. Add the shells (and heads), add the chicken broth, and bring to a boil within 20 minutes of low. Strain and discard the shell. Use this soup instead of chicken soup.
Do not overcook the shrimp and cook until each side of step 1 is pink. The shrimps will finish cooking when they are reheated.
Store the remaining leftovers in the air box in the refrigerator for 3-4 days, or in the freezer for 3 months.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Dinner, main course, seafood

gourmet food American

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