Chef John's Shrimp Etouffee

Name: Chef John's Shrimp Etouffee
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 3 Tbsps butter; 0 teaspoons cayenne pepper; 79 milliliters thinly sliced celery; 473 milliliters cooked rice, or to taste; 0 teaspoons garlic powder; 79 milliliters diced green chile peppers; 59 milliliters sliced green onions; 0 teaspoons ground black pepper; 0 teaspoons ground thyme; 1 dash hot sauce, or more to taste; 79 milliliters diced onion; 0 teaspoons onion powder; 0 teaspoons dried oregano; 1 teaspoons paprika; 4 servings salt to taste; 907 grams shrimp, peeled and deveined; 118 milliliters diced tomatoes; 1 Tbsp vegetable oil; 0 teaspoons white pepper; 1 teaspoons Worcestershire sauce

Chef John's Shrimp Etouffee might be a good recipe to expand your main course recipe box. One portion of this dish contains about 49g of protein, 15g of fat, and a total of 455 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up onion powder, paprika, onion, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet. It is a pricey recipe for fans of Creole food.

Instructions

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

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Cayenne Pepper

Garlic Powder

Black Pepper

Onion Powder

White Pepper

Oregano

Paprika

Thyme

Equipment you will use

Whisk

Bowl

Drain shrimp in a colander for at least 15 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Colander

Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes.

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Shrimp

Equipment you will use

Paper Towels

Bowl

Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.

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Seasoning Mix

Shrimp

Salt

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Paper Towels

Bowl

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.

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Cooking Oil

Shrimp

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Frying Pan

Transfer shrimp to a large bowl.

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Shrimp

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Bowl

Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.

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Chicken Stock

Shrimp

Juice

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Bowl

Melt butter in large skillet over medium heat until butter begins to turn tan at the edges.

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Butter

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Frying Pan

Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes.

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Green Pepper

Butter

Celery

Onion

Pour in remaining spice blend.

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Seasoning Mix

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.

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Vegetable

Tomato

All Purpose Flour

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Frying Pan

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.

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Worcestershire Sauce

Hot Sauce

Vegetable

Gravy

Stock

Salt

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Whisk

Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

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Shrimp

Sauce

Garnish with green onions and a dusting of cayenne pepper.

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Cayenne Pepper

Green Onions

Pour over rice in large, shallow bowls.

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Rice

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Bowl

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.