With the global meltdown existing around us, these are very unfortunate times when you are not being able to go out of your house and have a lovely dinner at some fine dining with your friends or your families. You might also have had dreams about all those delicious classic dishes like steak and mash or chicken a la kiev from the best restaurants in the town. However, we might have got a good solution for you.
Presenting to you, one of the cult classic dishes from the land of Lousiana we have the recipe for a Classic Shrimp Etouffee which is originally a dish belonging to both Cajun and Creole cuisines typically made with shellfish simmered in some sauce with seasoning served over rice. Etouffee is a riff on the old French verb “to smother” or suffocate. Smothered food in the South means something that is cooked in a gravy and that can and should be served “smothering” a mound of rice.
Ingredients Required :
(Serves 4-6 people) (Preparation Time : 1 hour 30 mins)
For Shrimp Stock :
- Shells from 2 pounds of shrimp
- ½ large onion
- 1 celery stalk
- 2 garlic cloves chopped
- 4 bay leaves
- 2 tbsp vegetable oil
- Top and bottom from 1 green pepper
For Etouffee :
- 2 pounds shrimp, deshelled
- ¼ cup vegetable oil
- ¼ cup flour
- ½ large onion, chopped
- 1 bell pepper chopped
- 1 large celery stalk, chopped
- 4 garlic cloves, chopped
- 1 pint shrimp stock
- 1 tbsp Cajun seasoning
- 1 cup tomato paste
- Parsley and thyme, chopped
- Salt and pepper to taste
- Take a stockpot and add 2 tbsp of vegetable oil to it.
- As soon as the oil is heated, add the onion, celery, garlic, bay leaves, green pepper and the shrimp shells together and cook for about 3-4 minutes until the fragrance emerges.
- Immediately add water and bring it to a boil, leave it on simmering for about 45 mins and cover the pot.
- After the stock is done, strain it and leave it to cool.
- To start off with the Étouffée, we need to prepare the roux for which you need to take another long bottom pot and heat some butter or vegetable oil in it, add the flour and cook it until brown for about 8 minutes. There should not be any lumps.
- As soon as the roux is ready and thick, add the chopped garlic, onion, celery, bell pepper and the herbs. Cook for about 3-4 minutes.
- When the vegetables are almost cooked, add the tomato paste and mix well. Cook for about 2 minutes.
- Now, slowly add the reserved shrimp stock and add it to the pot little by little so that it gets incorporated well and absorbed by the roux. Add additional stock as needed to make a sauce about the thickness of syrup.
- Now, add the shrimps along with the Cajun seasoning and salt and pepper according to taste and mix well. Turn the heat to lowest and cook for about 8-10 minutes.
- Finally, garnish with some chopped herbs.
Your delicious Classic Shrimp Etouffee is now ready at home and you can enjoy a taste of fine dining at ease without any expense. So, get the best quality shrimps from the Top Processors and Exporters of Shrimp in India today!