Shrimp Etouffee – Desperate Times Telephone Telephone For Delicious Measures

I won’t become into the sordid details of how I came into possession of substandard shrimp, but it did afford me the chance to demo a few tips inward this shrimp etouffee video, but inward representative you lot e'er notice yourself inward the same boat. 

I get got absolutely no occupation alongside frozen shrimp, which is a skilful thing, since that’s the solely sort you lot tin buy; but when making recipes similar this, I prefer a larger size, as well as definitely alongside shells on.

Making a rich shrimp stock from the sautéed shells is ane of the secrets to a keen etouffee, but also loss of flavor, I notice smaller, already-peeled shrimp retain much to a greater extent than water, which leaks out when cooked; thinning as well as weakening every sauce inward their wake.

A piffling sear tin unloose a lot of this excess liquid, which tin as well as then endure reduced inward the sauce. This also makes the terminal moments of the dish pretty easy, every bit these pocket-sized shrimp solely get got a few minutes to laid through. 

Of course, if you lot practise purchase but about overnice 16-20’s (jumbo-sized), become ahead as well as brand the stock (see technique here), as well as plough over the shrimp a overnice pan-sear outset earlier finishing the recipe every bit shown. With Mardi Gras coming upward soon, you lot get got the perfect excuse to plough over this delicious recipe a endeavor soon. Enjoy!

Makes four large portions:

Spice Blend (everything is “to taste”):

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp cayenne

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp white pepper
1/4 tsp dark pepper

3/4 tsp paprika

Then:

1 tbsp vegetable oil

2 pounds peeled as well as deveined raw shrimp, seasoned alongside 1/2 tsp tabular array salt as well as 1 tsp of the spice blend

3 tbsp butter

1/3 loving cup diced onions

1/3 loving cup celery, sliced thin

1/3 loving cup diced light-green pepper, sugariness or hot
remaining spice blend

2 generous tbsp flour

1/2 loving cup diced tomatoes

2 cups chicken stock (including shrimp juices added in)

1/2 tsp Worcestershire sauce

hot sauce to taste

salt to taste

1/4 loving cup sliced light-green onions

4 portions cooked white rice