Ingredients Jump to Instructions ↓

  1. 2 lb. of Shrimp

  2. 1/2 Cup chopped Onion

  3. 1/4 Cup chopped Celery

  4. 2 Garlic Cloves

  5. 1 Lemon sliced

  6. 2 Fresh Bay Leaves

  7. 3 Sprigs Fresh Thyme

  8. 1 tsp. Black Peppercorn s Shrimp Etouffee Recipe

  9. 2 Tbsp Creole Seasoning

  10. 4 Tbsp Unsalted Butter

  11. 1/2 Cup Onion , Finely Chopped

  12. 1/4 Cup Celery , Finely Chopped

  13. 1/4 Cup Bell Pepper , Finely Chopped

  14. 1/4 Cup Flour

  15. 3/4 Cup fresh Tomato es, diced

  16. 1 1/2 Cups Shrimp Stock

  17. 2 Tbsp Minced Garlic I bundle of Fresh Thyme

  18. 2 tsp Homemade Worcestershire Sauce

  19. 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)

  20. 1/2 Cup Green Onion s, thinly sliced

  21. 3 Tbsp minced Italian Parsley

  22. 2 lb Good Quality Shrimp , Peeled and Deveined, Save shells for the stock

  23. 3 Tbsp Unsalted Butter Salt & Freshly Ground Black Pepper to taste

  24. 1 Recipe Creole Boiled Rice

Instructions Jump to Ingredients ↑

  1. Shrimp Stock Recipe Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups Cups. You’ll need 1½ Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain. Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves. Shrimp Etoufee Recipe Season the shrimp with 1 Tbsp of the Creole Seasoning. Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes. Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste. Serve over Creole Boiled Rice.


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