Shrimp Étouffée (Print Version)
# Ingredients:
01 -
2 lbs shell-on shrimp or 3 lbs head-on shrimp.
02 -
2 tsp Diamond Crystal kosher salt.
03 -
1/2 tsp baking soda.
04 -
3 tbsp vegetable oil.
05 -
1 medium yellow onion, diced.
06 -
2 large celery ribs, diced.
07 -
4 garlic cloves, smashed.
08 -
2 tbsp tomato paste.
09 -
1/2 cup dry sherry or brandy (optional).
10 -
1 bay leaf.
11 -
Parsley sprigs.
12 -
4 thyme sprigs.
13 -
1/2 cup unsalted butter.
14 -
1/2 cup all-purpose flour.
15 -
1 medium yellow onion (8 oz).
16 -
2 large celery ribs (6 oz).
17 -
1 large green bell pepper (8 oz).
18 -
4 garlic cloves, chopped.
19 -
3 scallions, sliced.
20 -
1/2 tsp dried oregano.
21 -
1/2 tsp dried thyme.
22 -
1/4 tsp garlic powder.
23 -
1/4 tsp onion powder.
24 -
1/4 tsp cayenne.
25 -
1/8 tsp hot paprika (optional).
26 -
3 cups shrimp stock.
27 -
2 bay leaves.
28 -
Salt and pepper.
29 -
Rice for serving.
# Instructions:
01 -
Peel shrimp, reserve shells. Mix shrimp with salt and baking soda, refrigerate.
02 -
Cook shells in oil until browned, 4 minutes.
03 -
Add vegetables, cook until soft.
04 -
Add tomato paste, then sherry if using.
05 -
Add 2 quarts water and herbs. Simmer 45 minutes, strain.
06 -
Melt butter, stir in flour, cook to desired color.
07 -
Add trinity (onion, celery, pepper), cook 4 minutes.
08 -
Add garlic, scallions, cook 1 minute.
09 -
Add seasonings and stock gradually, stirring well.
10 -
Simmer covered 30 minutes.
11 -
Add shrimp, cook until just pink.
12 -
Adjust thickness, season, serve over rice.
# Notes:
01 -
Can make sauce ahead.
02 -
Add shrimp last minute.
03 -
Roux color affects final flavor.
04 -
Adjust thickness with stock.