SHRIMP ETOUFFEE

etoufee
Etouffee means to smother or suffocate

SHRIMP ETOUFFEE (AY-too-FAY)

2 cups long grain cooked rice, 2 pounds shrimp, peeled and deveined, 2 tablespoons butter flavored shortening, 1/4 cup self-rising flour, 2 tablespoons unsalted butter, 1/4 cup red bell pepper, chopped, 2 stalks, celery, chopped, 1 teaspoon ground thyme, 2 garlic cloves, minced, 2 bay leaves, 1/4 teaspoon ground oregano, 1/4 teaspoon cayenne, 1/4 teaspoon ground nutmeg, 1 (1 oz.) bag powdered shrimp, 1/2 teaspoon granulated garlic, 1/4 teaspoon ground onion powder, 1/4 teaspoon white pepper, 1/2 teaspoon smoked paprika, 3/4 teaspoon Worcheshire sauce, 1 (10.5 oz.) can diced tomatoes, 2 ripe tomatoes, chopped, 1 (8 oz.) bottle clam juice,  2 (.24 oz.) bags ground shrimp.

Get out a heavy pot add the shrimp shells, seafood seasoning, 2 bay leaves, 2 celery stalks, 1/4 of small bell pepper, 1 small white onion, and 3 garlic cloves add 4 cups of water, bring to a boil, reduce to a simmer and cook for approximately 30 minutes water. Turn off heat allow to cool.  Get out a bowl add the paprika, thyme, oregano, cayenne pepper, granulated garlic, onion powder, white pepper, nutmeg, and black pepper whisk together, set aside.  Get out another bowl, add the shrimp, add 1 teaspoon of seafood seasoning and 1 teaspoon of the dry seasoning you made.  With your hands,  toss the shrimp in the seasoning mix until all the shrimp are coated.   Now get out a heavy skillet, add the shortening, bring to high heat, but not smoking.  Add the onions, celery, bell pepper stir, cook until the onions are translucent.  Add the shrimp, do not stir, shake the skillet for about 2-minutes. Remove the shrimp from the skillet, set aside. Pour 2 cups of the shrimp stock into the skillet, add the remaining dry seasonings and the ground shrimp mix well. Add the flour to the skillet stir with a whisk until the flour is incorporated and smooth.  Add the chopped tomatoes, diced tomatoes, bring to a boil, reduce heat to a simmer continue to stir, reduce the liquid, the consistency of your sauce should be the consistency of gravy.  Add the Worchestire sauce, and clam juice taste add more seafood seasoning and white pepper if needed.  Add the shrimp into the skillet, simmer until the shrimp are cooked or until the shrimp are not translucent, this step takes about 1 minute.

Get out a shallow bowl place a scoop of rice in the middle of the bowl, add the etouffee around the rice, garnish with chopped green onions.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.