SHRIMP ETOUFFEE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield about 10 servings
Number Of Ingredients 33
Steps:
- Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
- Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
- Serve immediately over steamed white rice and garnish with sliced green onion tops.
- Combine all ingredients thoroughly.
- Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
- Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
Provided by Alton Brown
Categories main-dish
Total Time 3 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 2 hours 30 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
Nutrition Facts : Calories 408 calorie, FatContent 25 grams, SaturatedFatContent 3 grams, CholesterolContent 183 milligrams, SodiumContent 1939 milligrams, CarbohydrateContent 21 grams, FiberContent 1.5 grams, ProteinContent 24 grams, SugarContent 3 grams
More about "shrimp heads restaurant recipes"
SHRIMP ETOUFFEE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 20 minutes
Category main-dish
Cuisine american
Reviews 4.5
Total Time 2 hours 20 minutes
Category main-dish
Cuisine american
- Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
See details
SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 30 minutes
Category main-dish
Cuisine american
Calories 408 calorie per serving
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 30 minutes
Category main-dish
Cuisine american
Calories 408 calorie per serving
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
See details
KILLER SHRIMP SOUP RECIPE | ALLRECIPES
Smelled and tasted like Killer Shrimp (the restaurant). Use fresh rosemary (2-3tablespoons, chopped)and do add 2 tsp of red pepper if you like it spicy. My husband thought the shrimp did not absorb enough of the flavor (since it spent only 3 minutes with the rich broth). Maybe we will try to marinate the shrimp …
From allrecipes.com
From allrecipes.com
See details
LOUISIANA SHRIMP CREOLE II RECIPE | ALLRECIPES
But in order to get 5 stars be sure to MARINATE the shrimp in some of the same creole seasoning as your first step so that the shrimp is infused w flavor--not just the sauce. Very easy and really tasty. I added extra chili, hot pepper, used 2 pounds of large shrimp…
From allrecipes.com
From allrecipes.com
See details
SHRIMP SIZES AND COUNTS PER POUND - STRIPED SPATULA
Aug 01, 2019 · Do Head-On or Unpeeled Shrimp Affect Shrimp Counts? According to Louisiana Direct Seafood’s Handbook, shrimp are two counts larger with the head on and 1 count larger with the shells.So, say you buy U/15 shrimp with the heads and shells on. Once the heads are removed, they’ll weigh in two steps smaller at 21/25 shrimp …
From stripedspatula.com
From stripedspatula.com
See details
SHRIMP AND BROCCOLI (FAST & EASY DINNER!) – A COUPLE COOKS
Feb 03, 2020 · If frozen, thaw the shrimp according to the package instructions or the notes above. Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.; In a measuring cup, stir …
From acouplecooks.com
From acouplecooks.com
See details
SHRIMP AND BROCCOLI (EASY AUTHENTIC TAKEOUT RECIPE ... - T…
Mar 09, 2020 · If you’ve purchased pre-shelled, deveined, and butterflied shrimp, you should cut the backs slightly deeper so the shrimp open up to have a nice shape after they’re cooked and can better hold onto the sauce! While this is a standard method that can apply to most stir-fries, there are exceptions, such as Cantonese Salt and Pepper Shrimp or Shanghai Stir Fried Shrimp…
From thewoksoflife.com
From thewoksoflife.com
See details
SHRIMP SIZING GUIDE: LARGE, JUMBO, COLOSSAL, AND BEYOND
Jumbo Shrimp 101. Moving down the sizing line, the second-largest shrimp size is the jumbo. There are 13 to 25 jumbo shrimp per pound (U-13/25). Our Wild Caught Shrimp are in this range.. Jumbo is also the most common size called for by recipes.
From lobsteranywhere.com
From lobsteranywhere.com
See details
SAN FRANCISCO RESTAURANT REVIEWS, RECIPES, WINE & SPIRIT…
Find food and wine reviews and news on San Francisco restaurants, recipes, cooking, chefs, cocktails and bars — SFGate
From sfgate.com
From sfgate.com
See details
NEW ORLEANS SHRIMP SAUSAGE GUMBO - MY FOOD STORY
Apr 26, 2019 · Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 …
From myfoodstory.com
From myfoodstory.com
See details
LOUISIANA SHRIMP CREOLE II RECIPE | ALLRECIPES
But in order to get 5 stars be sure to MARINATE the shrimp in some of the same creole seasoning as your first step so that the shrimp is infused w flavor--not just the sauce. Very easy and really tasty. I added extra chili, hot pepper, used 2 pounds of large shrimp…
From allrecipes.com
From allrecipes.com
See details
SHRIMP SIZES AND COUNTS PER POUND - STRIPED SPATULA
Aug 01, 2019 · Do Head-On or Unpeeled Shrimp Affect Shrimp Counts? According to Louisiana Direct Seafood’s Handbook, shrimp are two counts larger with the head on and 1 count larger with the shells.So, say you buy U/15 shrimp with the heads and shells on. Once the heads are removed, they’ll weigh in two steps smaller at 21/25 shrimp …
From stripedspatula.com
From stripedspatula.com
See details
SHRIMP AND BROCCOLI (FAST & EASY DINNER!) – A COUPLE COOKS
Feb 03, 2020 · If frozen, thaw the shrimp according to the package instructions or the notes above. Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.; In a measuring cup, stir …
From acouplecooks.com
From acouplecooks.com
See details
SHRIMP AND BROCCOLI (EASY AUTHENTIC TAKEOUT RECIPE ... - T…
Mar 09, 2020 · You can buy shrimp with the shells on, pre-cleaned, shelled, and/or deveined. I tend to buy shrimp with the shells-on and heads removed. My logic is that the less processing the shrimp underwent before freezing, the better! ... and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Our Story . 25 Top Recipes …
From thewoksoflife.com
From thewoksoflife.com
See details
SHRIMP SIZING GUIDE: LARGE, JUMBO, COLOSSAL, AND BEYOND
Jumbo Shrimp 101. Moving down the sizing line, the second-largest shrimp size is the jumbo. There are 13 to 25 jumbo shrimp per pound (U-13/25). Our Wild Caught Shrimp are in this range.. Jumbo is also the most common size called for by recipes.
From lobsteranywhere.com
From lobsteranywhere.com
See details
SAN FRANCISCO RESTAURANT REVIEWS, RECIPES, WINE & SPIRIT…
Find food and wine reviews and news on San Francisco restaurants, recipes, cooking, chefs, cocktails and bars — SFGate
From sfgate.com
From sfgate.com
See details
NEW ORLEANS SHRIMP SAUSAGE GUMBO - MY FOOD STORY
Apr 26, 2019 · Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 …
From myfoodstory.com
From myfoodstory.com
See details
12 RECIPES EVERY NORTH CAROLINIAN SHOULD KNOW HOW T…
Apr 12, 2016 · Peel shrimp; devein, if desired. Rinse and pat dry. In a large nonstick skillet, cook bacon over medium heat 10 minutes or until crisp; remove bacon, but save all of the grease. Dust the shrimp with the seasoned flour. In the large skillet, begin to sauté the shrimp in the bacon grease over high heat. Turn the shrimp…
From ourstate.com
From ourstate.com
See details
HOW TO COOK SHRIMP FROM FROZEN - COOKTHESTORY
Fill a 3 quart saucepan 3/4 full of water. Add salt. If using, squeeze the juice of the lemon into the pot and add the peel …
From cookthestory.com
From cookthestory.com
See details
NEW ORLEANS BARBECUE SHRIMP IS A BOWL OF BIG, BOLD, BUTTERY GOO…
Mar 01, 2022 · 1 1/2 pounds extra-large shrimp (23/30 per pound), with heads and peel on (see NOTE) 1/2 cup Worcestershire sauce; 2 tablespoons fresh lemon juice (from 1 lemons) 2 …
From washingtonpost.com
From washingtonpost.com
See details
LOW COUNTRY SHRIMP BOIL IN A PRESSURE COOKER
Aug 02, 2017 · Add potatoes, corn, 2 cups water and half the seasonings to pressure cooker. Cover with lid, set pressure cooker to high and once up to pressure, cook for 5 minutes.
From scatteredthoughtsofacraftymom.com
From scatteredthoughtsofacraftymom.com
See details
OUR BEST WHOLE30 RECIPES | TASTE OF HOME
Mar 22, 2018 · Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics …
From tasteofhome.com
From tasteofhome.com
See details
SHRIMP AND BROCCOLI (FAST & EASY DINNER!) – A COUPLE COOKS
Feb 03, 2020 · If frozen, thaw the shrimp according to the package instructions or the notes above. Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.; In a measuring cup, stir …
From acouplecooks.com
From acouplecooks.com
See details
SHRIMP AND BROCCOLI (EASY AUTHENTIC TAKEOUT RECIPE ... - T…
Mar 09, 2020 · If you’ve purchased pre-shelled, deveined, and butterflied shrimp, you should cut the backs slightly deeper so the shrimp open up to have a nice shape after they’re cooked and can better hold onto the sauce! While this is a standard method that can apply to most stir-fries, there are exceptions, such as Cantonese Salt and Pepper Shrimp or Shanghai Stir Fried Shrimp…
From thewoksoflife.com
From thewoksoflife.com
See details
SHRIMP SIZING GUIDE: LARGE, JUMBO, COLOSSAL, AND BEYOND
Jumbo Shrimp 101. Moving down the sizing line, the second-largest shrimp size is the jumbo. There are 13 to 25 jumbo shrimp per pound (U-13/25). Our Wild Caught Shrimp are in this range.. Jumbo is also the most common size called for by recipes.
From lobsteranywhere.com
From lobsteranywhere.com
See details
SAN FRANCISCO RESTAURANT REVIEWS, RECIPES, WINE & SPIRIT…
Find food and wine reviews and news on San Francisco restaurants, recipes, cooking, chefs, cocktails and bars — SFGate
From sfgate.com
From sfgate.com
See details
NEW ORLEANS SHRIMP SAUSAGE GUMBO - MY FOOD STORY
Apr 26, 2019 · Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 …
From myfoodstory.com
From myfoodstory.com
See details
12 RECIPES EVERY NORTH CAROLINIAN SHOULD KNOW HOW T…
Apr 12, 2016 · Peel shrimp; devein, if desired. Rinse and pat dry. In a large nonstick skillet, cook bacon over medium heat 10 minutes or until crisp; remove bacon, but save all of the grease. Dust the shrimp with the seasoned flour. In the large skillet, begin to sauté the shrimp in the bacon grease over high heat. Turn the shrimp…
From ourstate.com
From ourstate.com
See details
HOW TO COOK SHRIMP FROM FROZEN - COOKTHESTORY
Fill a 3 quart saucepan 3/4 full of water. Add salt. If using, squeeze the juice of the lemon into the pot and add the peel …
From cookthestory.com
From cookthestory.com
See details
NEW ORLEANS BARBECUE SHRIMP IS A BOWL OF BIG, BOLD, BUTTERY GOO…
Mar 01, 2022 · 1 1/2 pounds extra-large shrimp (23/30 per pound), with heads and peel on (see NOTE) 1/2 cup Worcestershire sauce; 2 tablespoons fresh lemon juice (from 1 lemons) 2 …
From washingtonpost.com
From washingtonpost.com
See details
LOW COUNTRY SHRIMP BOIL IN A PRESSURE COOKER
Aug 02, 2017 · Add potatoes, corn, 2 cups water and half the seasonings to pressure cooker. Cover with lid, set pressure cooker to high and once up to pressure, cook for 5 minutes.
From scatteredthoughtsofacraftymom.com
From scatteredthoughtsofacraftymom.com
See details
OUR BEST WHOLE30 RECIPES | TASTE OF HOME
Mar 22, 2018 · Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics …
From tasteofhome.com
From tasteofhome.com
See details