Chef John's Shrimp Etouffee

Recipesfull introduces to you: Seafood Recipes. (Chef John's Shrimp Etouffee). 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.

Brief

Prep 35 mins

Cook: 20 mins

Additional: 20 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Chef John's Shrimp Etouffee

Ingredients

¾ teaspoon paprika

¼ teaspoon ground thyme

¼ teaspoon dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon white pepper

¼ teaspoon ground black pepper

2 pounds shrimp

peeled and deveined

½ teaspoon salt

1 tablespoon vegetable oil

3 tablespoons butter

⅓ cup diced onion

⅓ cup diced green bell pepper

⅓ cup thinly sliced celery

2 tablespoons all-purpose flour

or as needed

½ cup diced tomatoes

1 ¾ cups chicken stock

or as needed

½ teaspoon Worcestershire sauce

1 dash hot sauce

or more to taste

salt to taste

¼ cup sliced green onions

2 cups cooked rice

or to taste

Crunchy Fried Shrimp

Dinner

Directions

Step 1

Whisk paprika thyme oregano cayenne pepper garlic powder onion powder white pepper and black pepper together in a small bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent about 1 minute.

Step 8

Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large shallow bowls.

Nutritional Information

Chef John's Shrimp Etouffee

Servings Per Recipe:4

Calories: 423.6

% Daily Value *

Protein: 40.8g 82%

Carbohydrates: 30.2g 10%

Dietary Fiber: 1.8g 7%

Sugars: 2.3g

Fat: 14.7g 23%

Saturated Fat: 6.7g 34%

Cholesterol: 368.9mg 123%

Vitamin A Iu: 1283.1IU 26%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.4mg 25%

Vitamin C: 20.2mg 34%

Folate: 75.9mcg 19%

Calcium: 105.1mg 11%

Iron: 7.3mg 40%

Magnesium: 80.5mg 29%

Potassium: 525.7mg 15%

Sodium: 1114mg 45%

Thiamin: 0.3mg 26%

Calories From Fat: 132.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.