Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, shrimp etuffee. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Shrimp Etuffee is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Shrimp Etuffee is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook shrimp etuffee using 26 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Etuffee:
- Prepare For Shrimp Stock
- Prepare The shrimp shells from the 1 pound of shrimp used in the etuffee
- Prepare 8 ounces clam juice
- Take 2 cups chicken stock
- Make ready 1 onion, chopped
- Take 1 tablespoon butter
- Get 1 clove garlic, crushed
- Take 1 small carrot, chopped
- Prepare 1/2 stalk celery, chopped
- Prepare 1/4 teaspoon each salt and pepper
- Get For Etuffeee
- Get 1 pound large shrimp, shelled and devined, save shells for the
- Make ready shrimp stock
- Make ready 2 green onions, chopped
- Prepare 3 tablespoons butter
- Make ready 3 tablespoons flour
- Make ready 2 cups the shrimp stock made from the shells
- Take 1/2 cup chopped onion
- Make ready 1/3 cup chopped green bell pepper, I used poblano
- Get 3 garlic cloves, minced
- Take 1/3 cup chopped celery
- Prepare 1 (8 ounce) can diced tomatoes with green chilis
- Make ready 1 bay leaf
- Make ready 1/4 teaspoon each salt, cayeene pepper and black pepper
- Take 1 (8 ounce) can diced tomatoes with green chilis
- Get 1 tablespoon fresh chopped parsley
Steps to make Shrimp Etuffee:
- Make Shrimp Stock
- In a large skillet melt butter and add shrimp shells and cook until light brown
- Add remain g shrimp stock ingredients, bring to a boil then reduce heat and simmer 20 minutes] to reduce to about 2 cups
- Strain through a fine mesh strainer and save shrimp stock
- Make Etuffee
- In a large saucepan or dutch oven melt butter and whisk in flour cook whisking 5 minutes until golden
- Stir in the onions, bell pepper, celery, bay leaf, garlic and cajun seasoning and cook 1 minute
- Stir in the tomatoes, salt, pepper, cayeene, 2 cups of shrimp stock. Bring to a boil then reduce to a simmer and cook 45 minutes, remove bay leaf
- Stir c in shrimp and cook just until shrimp is cooked through, turn off heat and stir in parsley and green onions, serve with rice
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