Paula Deens Shrimp Etoufee Recipes

SHRIMP ETOUFFEE

Steps:

• Note: To make roux, use oil instead of butter, because butter burns.
• Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon then add more if needed.
• Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

CHEF JOHN'S SHRIMP ETOUFFEE

Steps:

• Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• 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.
• 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.
• 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.
• 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.
• 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.
• Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

SHRIMP ETOUFFEE

Steps:

• Melt butter in a large pan over low heat. Gradually whisk in the flour until it forms a paste. Continue cooking, stirring occasionally with a wooden spoon, until it turns a caramel color, approximately 15-20 minutes.
• Add your onions, green pepper, celery and garlic and cook over low heat for about 5 minutes or until the veggies get limp.
• Add your shrimp and stir to coat in the roux. Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and the Tabasco (to taste).
• Add 1 cup of water and stir until incorporated. Add the tomatoes with their juice and stir to blend. Taste for seasoning. Add the salt, starting with 1 t and adding more if needed. Bring the whole mixture to a boil then reduce the heat to low and simmer for about 10-15 minutes, until the shrimp get firm and pink. Once the flavors are nicely blended, you can serve and enjoy!

PAULA DEEN'S LEMON SHRIMP COCKTAIL SAUCE

Steps:

• Combine all ingredients and chill before serving.
• Serve with cold shrimp, crab claws, or raw oysters.