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My review
Chef John's Shrimp Etouffee
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Chef John
"We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually."
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Ingredients
1 h 15 m servings 424Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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 least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
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Footnotes
- Cook's Note:
- You can use green bell peppers instead of green chile peppers, if desired.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 282372 Ratings
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Most helpful positive review
7/22/2014
This is awesome! In the video he talks about "the holy trinity" ~celery, onions and green peppers but in the written directions it says "green chile peppers". Next time I will use green peppers....
Most helpful critical review
2/1/2017
Not bad but not nearly enough of the holy trinity. Also it misses having a browned roux, but is easier without that step. For that amount of shrimp you want at least a cup of onion and 1/2 cup o...
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7/22/2014
This is awesome! In the video he talks about "the holy trinity" ~celery, onions and green peppers but in the written directions it says "green chile peppers". Next time I will use green peppers....
6/28/2014
Easy and very good! I tried this tonight to test for a Soul Food Luncheon I am in charge of for 70 seniors who have asked for Soul Food. I've never tried this cuisine before but this dish was ea...
6/14/2014
Amazing! Made this for an early Father's Day Lunch and was told it was outstanding. With the exception of using seafood stock, I made it as listed. I was however surprised at how spicy it was...
11/28/2014
Perfect dish. Follow the instructions & you'll produce a meal to rival any restaurant. After making this 3 times for different 'audiences', or became clear it's worthy of a top-spot in my cooki...
4/29/2014
Delicious! Easy to make, spicy! :) served it over chef john's classic pilaf rice :) thanks!
2/1/2017
Not bad but not nearly enough of the holy trinity. Also it misses having a browned roux, but is easier without that step. For that amount of shrimp you want at least a cup of onion and 1/2 cup o...
7/8/2014
Another extraordinary recipe from Chef John. Thank you!! Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. It was VERY...
2/16/2014
Excellent recipe -- rich sauce that works perfectly with the shrimp. I doubled the non-hot spices and loved the result. I also used fresh garlic and onion (I don't have powder). I used canned...
8/26/2016
Excellent as written. Fresh shrimp tastes even better. If you want more shrimp stock, you can take the tail shells from the frozen shrimp, or all the shells and heads from the fresh shrimp and d...