My favorite "from scratch" Shrimp Étoufée recipe

Discussion in 'After Hours Lounge (Off Topic)' started by Kevin M, Oct 23, 2005.

  1. Kevin M

    Kevin M Producer

    Feb 23, 2000
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    Way back in 1993 I first saw Emeril Lagasse on Julia Child's PBS show PBS: Julia Child: Lessons with Master Chefs and if you go to that link you can see a video clip of that very show with a very young Emeril cooking this recipe.

    Here it is:

    Emeril Lagasse Shrimp Étoufée

    Ingredients for 4 to 6 Servings:

    For the Shrimp:
    2 pounds whole (or headless) large shrimp in the shell
    1 tablespoon Creole seasoning

    For the Mirepoix:
    1 medium-sized green bell pepper, diced
    1 medium-sized onion, sliced
    1 medium-sized stalk celery, sliced
    3 medium-sized garlic cloves, minced

    For the Sauce:
    1 1/2 cups dark roux
    2 bottles (or 24 ounces) dark beer
    3 bay leaves
    2 cups shrimp stock
    2 tablespoons Creole seasoning
    2 teaspoons hot pepper sauce
    2 tablespoons Worcestershire sauce

    For Serving:
    4 to 5 cups steamed (or boiled) rice
    3 or 4 green onions or scallions, finely sliced
    2 to 3 teaspoons Creole seasoning

    Special Equipment Suggested:
    A 3-quart saucepan, about 10 inches wide and 4 inches high
    A heavy whisk
    Warmed dinner plates

    Preparing the Shrimp:
    Set aside 4 to 6 whole unpeeled shrimp for final decoration. Shell the rest of the shrimp as follows: hold the body in one hand, grasp the head in the other and snap it back and off. Pinch the feet at the tail end and pull them off. Working from the underside of the shrimp, peel the shell from the body, removing the tail with it. To remove the intestinal vein (the black or greenish vein that may or may not be visible along the curve of the back), lay the shrimp on its side on the counter and with a sharp knife make a long slit along the back. With the tip of the knife, scrape out and discard the vein. Rinse the shrimp one at a time under cold tap water.

    Making a roux: (Emeril didn't cover this in the printed recipe but he shows you in the video clip)

    Here is a good page on how to make a basic roux:Cooking Louisiana - Roux

    Preparing the Sauce Base:
    Mix together the ingredients for the mirepoix. Heat the roux in the saucepan, stirring continuously. Still stirring, and when very hot, slide in the mirepoix vegetables. Cook, stirring rather slowly, for 2 to 3 minutes over high heat, until the onions are translucent. Remove from heat, and vigorously beat in the beer, whisking until smooth. Return the pan to the burner and over moderately high heat add the bay leaves and whisk while gradually pouring in the stock. Continuing to whisk, add 1 tablespoon of the Creole seasoning, the hot pepper sauce, and the Worcestershire sauce; salt to taste. Simmer slowly for 20 minutes, and again correct seasoning.

    Ahead-of-Time Note:
    The sauce may be made up to 3 days in advance; when cool, cover and refrigerate. Heat to bubbling before proceeding.

    Adding the Shellfish:
    Sprinkle the shellfish with the remaining Creole seasoning; stir the shellfish, including those reserved for decoration, into the bubbling sauce, and simmer for 2 to 3 minutes, until the shrimp turn pink. Taste carefully for seasoning.

    Serving Shrimp Étouffée:
    Spoon a portion of hot rice into the center of each warm dinner plate, and surround with a serving of shrimp and sauce. Place one of the reserved unpeeled shrimp decoratively on top of the rice and top it with a big spoonful of sauce. Scatter the green onions over both shrimp and rice, and sprinkle Creole seasoning over all, including a dusting at the edges of the plate.

    You do not have to use the beer or the whole shrimp but it don't hurt (I would go easy on the beer, it tends to make it slightly bitter if you use the portions he recommends).

    BTW, a good Creole Seasoning recipe is:

    # 2 tablespoons salt
    # 2 tablespoons onion powder
    # 2 tablespoons garlic powder
    # 2 tablespoons dried oregano leaves
    # 1 tablespoon dried thyme leaves
    # 1 tablespoon black pepper
    # 1 tablespoon white pepper
    # 1 tablespoon cayenne pepper
    # 1 tablespoon celery seed
    # 5 tablespoons sweet paprika
  2. Mark Paquette

    Mark Paquette Supporting Actor

    Aug 8, 1999
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    Wow, this sounds pretty tasty. Time to get busy in the kitchen. Thanks!
  3. Kevin M

    Kevin M Producer

    Feb 23, 2000
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    Edit: I realised that some of you might not know how to make a "roux", I updated the recipe.
  4. Jeff Gatie

    Jeff Gatie Lead Actor

    Aug 19, 2002
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    Hmmm, the recipe calls for a dark roux. I know a dark roux is one stage lighter than a chocolate roux. So given that Emeril's highly scientific roux timing method defines a chocolate roux as a "two beer roux" (i.e. cook it for the length of time it takes to drink two beers), a dark must be about a beer and a half.

    For those that don't want to watch the video, a roux is equal parts flour and oil, cooked over medium/medium-high heat, stirring almost contantly, until it reaches the color required - light, peanut butter, medium, dark and chocolate, in order of color/cooking time. Light roux are for things like Bechemel (white sauce) while darks and chocolates are for hearty gumbos and etouffee.
  5. Kevin M

    Kevin M Producer

    Feb 23, 2000
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    Personally I use real butter as well as oil in my roux, and although he calls for a dark roux, in experimenting with this recipe I tend to stick with slightly darker than peanut butter (medium)....but that's me.
  6. Kevin M

    Kevin M Producer

    Feb 23, 2000
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    BTW, here is an easy Shrimp/Crawfish Etouffee recipe (don't let it's simplicity fool you, it is actually pretty good):

    Simple Crawfish/Shrimp Etouffee

    1 LB uncooked Crawfish Tail or Shrimp
    1 can cream of Mushroom soup
    1 can cream of Celery soup
    1 lg. Onion (chopped)
    1 bunch Green Onion (chopped)
    1 Bell Pepper (chopped)
    2 or 3 Garlic cloves (minced)
    2 or 3 Tbsp Parsley
    Butter or Oil
    Cajun Seasoning (use the recipe above)

    Saute onions, bell peppers & garlic in butter/oil until onions are translucent. Stir in both cans of soup & green onions. Increase heat and bring to a boil, stirring to avoid burning. Reduce heat to medium & stir in Shrimp/Crawfish & seasoning (to taste) & heat while stirring until shrimp are done (pink). Add parsley and serve over rice (preferably boiled in chicken stock). Chew. Swallow. Repeat.

    You may want to add water or milk if the sauce is too thick for your preference.
  7. Kevin M

    Kevin M Producer

    Feb 23, 2000
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    Wow, I forgot I made this thread.....anyone have a favorite Cajun / creole recipe they want to share?

    Here's a great one:

    8 ounces shrimp, peeled and deveined
    8 ounces artichoke heart quarters, drained
    1 large potato, diced
    8 ounces fresh mushrooms, chopped
    2 green onion tops, chopped
    1/2 cup yellow onion, chopped
    1 tablespoon garlic, chopped
    4 ounces sweet peas, drained
    1/4 pound margarine
    2 tablespoons salt
    2 tablespoons white pepper
    1/4 cup white wine

    Fry potatoes until tender. Set aside. In a 12-inch skillet melt margarine and combine with yellow onions, garlic and mushrooms. Saute until vegetables begin to get tender. Add shrimp and artichoke quarters and saute until shrimp are 75 percent cooked. Add remaining ingredients and saute until shrimp are done (about 5 minutes) and remove from heat. Serves 3 to 4.

    My advice is to go light on the white pepper, it tends to push the other great flavors out.

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