CHEF JOHN'S SHRIMP ETOUFFEE | ALLRECIPES
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.
Provided by Chef John
Categories Etouffee
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 423.6 calories, CarbohydrateContent 30.2 g, CholesterolContent 368.9 mg, FatContent 14.7 g, FiberContent 1.8 g, ProteinContent 40.8 g, SaturatedFatContent 6.7 g, SodiumContent 1114 mg, SugarContent 2.3 g
CHEF JOHN'S JUICY LUCY | ALLRECIPES
This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.
Provided by Chef John
Categories Hamburgers
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1 burger
Number Of Ingredients 10
Steps:
- Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
- Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
- Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.
Nutrition Facts : Calories 617.5 calories, CarbohydrateContent 27 g, CholesterolContent 133.9 mg, FatContent 38.1 g, FiberContent 2.2 g, ProteinContent 39.6 g, SaturatedFatContent 16.9 g, SodiumContent 957.8 mg, SugarContent 2.2 g
More about "papa johns sauce recipes"
CHEF JOHN'S JUICY LUCY | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 25 minutes
Category Hamburgers
Calories 617.5 calories per serving
- Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.
CLASSIC POTATO LEEK SOUP - SKINNYTASTE
From skinnytaste.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Side Dish, Soup
Cuisine American
Calories 133 kcal per serving
- Serve immediately.
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