Shrimp Etouffee Emeril Recipe
In this blog, I will share with you a Shrimp Etouffee Emeril Recipe that is extremely delicious.
Ingredients
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 tbsp minced garlic
- 14.5- ounce can diced tomatoes
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 2 tbsp Emeril's Original Essence
- 1 quart Shrimp Stock
- 3 pounds medium shrimp peeled
- 1/4 cup Steamed white rice, for serving
- 1/2 cup green onion for garnish
Instructions
- Melt the butter in a large Dutch oven over medium heat. Make a roux by adding the flour and stirring continuously.
- Over medium heat, stir the roux for 5 to 7 minutes until it turns peanut butter-coloured.
- To the roux, add the onions, bell peppers, celery, and garlic, and cook for 10 minutes, stirring often.
- Season the tomatoes with the bay leaves, salt, cayenne, and 1 tablespoon of Essence.
- After cooking the tomatoes for 2 to 3 minutes, whisk in the shrimp stock.
- Boil the pot, then reduce the heat to a simmer. For 45 minutes, cook the etouffée, stirring occasionally.
- Mix the remaining tablespoon of Essence with the shrimp and add them to the pot. Stir well to ensure that all shrimp are evenly coated.
- Depending on the size of the shrimp, cook them for 5 to 7 minutes. In the same pot, add the chopped parsley and stir to combine.
- With steamed white rice, serve the etouffée. green onion Garnish with the tops.