Shrimp Etouffee Recipe. Nothing like a bowl of creamy spicy shrimp to put you in a festive mood. One bite will transport you to Bourbon Street in New Orleans on a warm evening surrounded by gas lanterns listening to Zydeco music.
|cayenne pepper||2 tsps|
|black pepper||1 tsp|
|white pepper||1 tsp|
|basil (dry)||1 tsp|
|thyme (dried)||1/2 tsp|
|celery stalk||1/4 cup||chopped|
|bell pepper||1/4 cup||chopped|
|vegetable oil||1/2 cup|
|all-purpose flour||3/4 cup|
|seafood stock||4 cups|
|unsalted butter||1/2 lb|
|shrimp||2 lbs||large - peeled & deveined|
|green onion||1 cup||finely chopped|
- In a bowl combine the salt, cayenne pepper, white pepper, basil, and thyme.
- To make the roux heat the vegetable oil In a large fry pan over high heat until it begins to smoke.
- Whisk in the all-purpose flour. Continue whisking for 3 minutes until the flour turns a dark red brownish color.
- Remove from the heat and add the chopped, onion, celery, bell pepper, and a tablespoon of the spice mixture. Stir for up to 5 minutes until the mixture cools.
- In a sauce pan bring to a boil 1/2 the seafood stock. Stir in the roux and lower the heat to a simmer. Stir for up to two minutes until the roux dissolves and creates a creamy sauce.
- In a large sauce pan melt 1/2 the butter over medium high heat. Add the shrimp and green onion and shake the pan constantly so all the shrimp is coated.
- Add the creamy sauce, remaining fish stock, remaining butter, and remaining spice mixture.
- Continue to shake the pan until the all the ingredients are combined. Serve immediately.
Seafood stock or fish stock can be found frozen in many seafood stores, gourmet shops, or in the frozen seafood section of your grocery store.