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Shrimp Etouffee Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 servings (as main course) OR 10-12 servings (as part of buffet) Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
6-8 servings (as main course) OR 10-12 servings (as part of buffet) Servings
$ /Serving

Shrimp Etouffee Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 servings (as main course) OR 10-12 servings (as part of buffet) Servings
$ /Serving

Ingredients

  • 1/2 stick butter
  • 2 lb small or medium shrimp peeled and deveined (recommended, (31/35 size count))
  • salt, to taste
  • 1 14.5-ounce can diced tomatoes (recommended, Ro'tel)
  • 1 8-ounce can clam juice
  • 2 to 3 dashes Paula Deen Hot Sauce
  • 1/2 cup minced fresh parsley leaves
  • 1/2 cup minced green onions, plus extra for garnish
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper, more if desired
  • 3 cloves garlic, finely minced
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped yellow onion
  • 1/2 cup all-purpose flour, plus extra flour, optional
  • 1/2 cup oil
  • rice, optional
  • diced green onions, for garnish

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product