Chef John's Shrimp Etouffee Popular Recipes

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Chef John's Shrimp Etouffee

"We're going to use this spicy and scrumptious New Orleans conventional to illustrate that it is possible to get good consequences from the use of waterlogged frozen shrimp, which unluckily is now and again the only alternative. To lead them to work we've were given to use some tricks. I select this with little chunks of browned bird or red meat, actually."

Ingredients :

Spice Blend:
3/4 teaspoon paprika
1/four teaspoon ground thyme
1/four teaspoon dried oregano
1/four teaspoon cayenne pepper
1/four teaspoon garlic powder
1/four teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
2 kilos shrimp, peeled and deveined
half teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
1/three cup diced onion
1/3 cup diced green bell pepper
1/3 cup thinly sliced celery
2 tablespoons all-motive flour, or as needed
half of cup diced tomatoes
1 3/four cups chook stock, or as wanted
1/2 teaspoon Worcestershire sauce
1 dash warm sauce, or greater to flavor
salt to flavor
1/4 cup sliced inexperienced onions
2 cups cooked rice, or to flavor

Instructions :

Prep : 35M	Cook : 4M	Ready in : 1H15M

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
Drain shrimp in a colander for at the least 15 mins. Transfer to a bowl coated with paper towels and dry shrimp for about 3 mins. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice mixture. Toss to coat shrimp with spice mixture.
Heat vegetable oil a big heavy skillet over high warmth till oil is smoking warm. Cook shrimp within the hot oil with out stirring for 1 minute; stir, and cook dinner 1 minute more.
Transfer shrimp to a big bowl. Let stand till juice forms in bowl. Strain shrimp juices into bird inventory to total 2 cups, including greater bird inventory if important.
Melt butter in large skillet over medium warmness till butter starts to turn tan at the edges. Saute onion, celery, and inexperienced pepper in hot butter till softened, approximately 5 mins. Pour in final spice combination.
Sprinkle flour into vegetable combination and saute until combined, 3 to four mins. Stir in tomatoes; cook till tomato juices begin to brown on backside of pan, approximately three minutes. Whisk inventory into vegetable aggregate, stirring till clean. Bring to a simmer and prepare dinner till slightly thickened and decreased to a gravy consistency, three to five minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
Stir shrimp into etouffee sauce; allow simmer until shrimp are cooked all of the way via and now not translucent, approximately 1 minute.
Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Notes :

You can use green bell peppers as opposed to green chile peppers, if favored.
Reynolds® Aluminum foil may be used to preserve food moist, cook it flippantly, and make easy-up less difficult.

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