Monday, March 23, 2020

Shrimp Etouffee – Desperate Times Telephone Phone For Delicious Measures

I won’t teach 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 inwards this shrimp etouffee video, only inwards representative y'all always notice yourself inwards the same boat. 

I get got absolutely no occupation alongside frozen shrimp, which is a skilful thing, since that’s the exclusively sort y'all tin buy; but when making recipes similar this, I prefer a larger size, too definitely alongside shells on.

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

A lilliputian sear tin free a lot of this excess liquid, which tin thence live reduced inwards the sauce. This also makes the lastly moments of the dish pretty easy, every bit these small-scale shrimp exclusively get got a few minutes to create through. 

Of course, if y'all practise purchase to a greater extent than or less overnice 16-20’s (jumbo-sized), teach ahead too brand the stock (see technique here), too seat the shrimp a overnice pan-sear get-go earlier finishing the recipe every bit shown. With Mardi Gras coming upwards soon, y'all get got the perfect excuse to seat this delicious recipe a movement 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

1 tbsp vegetable oil
2 pounds peeled too deveined raw shrimp, seasoned alongside 1/2 tsp tabular array salt too 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