My butcher (he carries seafood, too) had some great looking shrimp, so I worked on this Cajun style recipe to share.
Roux: Stir olive oil and flour in a heavy skillet over medium heat until it is a rich caramel color, about 10 minutes.
Add: onion, celery, green bell pepper, garlic. Stir until softened, about 8 minutes.
Ingredient Still Life.
Add: clam juice, lemon juice, Worcestershire, cayenne, thyme, (and water). Lots of flavor!
Cook: simmer, stirring occasionally until slightly thickened.
Taste: add salt and Louisiana’s Crystal hot sauce.
Add: peeled deveined shrimp. I like the tail on for presentation.
Cook: until the shrimp are curled and pink, about 3 to 4 minutes.
Serve: over steaming white rice with thinly sliced scallions, and a bottle of Louisiana Hot Sauce on the side.
Ingredients:
¼ cup olive oil
¼ cup flour
1 medium onion chopped
1 stalk celery medium slice
½ green bell pepper diced
2 garlic cloves chopped
1 bottle clam juice (8 oz.)
1 cup water
¼ teaspoon cayenne pepper
½ teaspoon thyme
2 teaspoons Worcestershire Sauce
2 teaspoons fresh lemon juice
10 large shrimp
2 scallions thinly sliced
Steaming fluffy white rice
Crystal Hot Sauce
Étouffée means “smothered” in French. I plate this rich tasty dish without too much smothering. However, there is plenty of sauce in this recipe if you want to smother your shrimp!
This looks so yummy. It made me go into the kitchen and cook up some shrimp which I just happened to have 🙂
I know I’m going to enjoy this dish when I make it.
Thank you for making me hungry!
Etouffee is one of my favorites. Your recipe looks good~ mine is made with butter and must have 1 million calories in it.
I may have to give it a try!
Hi Maryann & Cynthia – those big beautiful shrimp were calling me. I think I will make another shrimp dish…thanks for stopping by.
Sandi – I think it would be even better with all butter, or maybe half butter and half olive oil. It does have a zillion calories, so I thought I would at least make it with a healthy oil…
Copy of a pretty standard recipe, less the tomato sauce
Hi Anonymous – I hope you enjoyed the “visual” on how to make it. Were you able to Taste With The Eyes?