How to Make Super Quick Homemade Shrimp Etoufee

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We hope you got benefit from reading it, now let's go back to shrimp etoufee recipe. You can have shrimp etoufee using 31 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Shrimp Etoufee:

1. Provide of Shrimp stock.
2. You need Heads of and shells of prawns.
3. Take of Top and bottom of green pepper.
4. Use 1 of celery stalk, chopped.
5. Get 1/2 of onion, chopped.
6. Prepare 1 of fat clove of garlic, chopped.
7. Get 5 of pepper corns.
8. Prepare 3 of bay leaves.
9. You need of Etoufee.
10. Take 500 g of prawns (heads and shells removed for stock above).
11. Provide 30 ml of vegetable or sunflower oil.
12. Provide 30 g of flour.
13. Take 1/2 of large onion.
14. Take 1 of green pepper.
15. Prepare 2 of large celery stalks.
16. Use 2 of garlic cloves, chopped.
17. You need 1/2 pint of shrimp stock or more to taste.
18. Get 1 of heaped tablespoon Cajun seasoning.
19. Use of Salt.
20. Prepare 3 of spring onions.
21. Take of Tabasco.
22. Take of Rice.
23. Prepare of Cajun seasoning.
24. Get 3 tsp of paprika.
25. You need 1 tsp of dried thyme.
26. You need 1 tsp of dried oregano.
27. Take 1 tsp of cayenne pepper.
28. Use 1 tsp of garlic powder.
29. Take 1 tsp of onion powder.
30. Take 1 tsp of white pepper.
31. Get 1 tsp of black pepper.

Instructions to make Shrimp Etoufee:

1. Remove heads from prawns..
2. Add top of green pepper, peppercorns, 1 celery stalk chopped, 3 bay leaves, fat garlic clove chopped, half an onion chopped to a pot with the prawn heads and shells..
3. Cover with water and simmer for 45 minutes. Strain through a sieve..
4. Set aside 1 heaped tablespoon of Cajun seasoning..
5. Dry prawns with paper towels. Put them on a plate and cover with remaining Cajun seasoning and half a teaspoon of salt..
6. Heat a tablespoon butter in a cast iron pan on a medium heat..
7. Cook shrimp in the hot butter without stirring for 1 minute; stir, and cook 1 minute more..
8. Transfer to a bowl (they should still be somewhat raw).
9. Heat the oil in the cast iron pan over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very deep brown; this should take about 15 minutes or so..
10. Add the celery, green pepper, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
11. Add the shrimp stock slowly. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of gravy..
12. Add the Cajun seasoning and paprika and mix well. Simmer for 30 minutes or so with a lid on (or off if you’d like a thicker consistency).
13. Increase the temperature and add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 5 minutes..
14. Serve with steamed rice, Tabasco and green onions..

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