Shrimp Étouffée

Name: Shrimp Étouffée
Cuisine: British
Ingredients: Heads and shells of prawns; Top and bottom of green pepper; 1 celery stalk, chopped; 1/2 onion, chopped; 1 fat clove of garlic, chopped; 5 pepper corns; 3 bay leaves; 500 g prawns (heads and shells removed for stock above); 30 ml vegetable or sunflower oil; 30 g flour; 1/2 large onion; 1 green pepper; 2 large celery stalks; 2 garlic cloves, chopped; 1/2 pint shrimp stock or more to taste; 1 heaped tablespoon Cajun seasoning; Salt; 3 spring onions; Tabasco; Rice; 3 tsp paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp white pepper; 1 tsp black pepper

Suzy Lee @suzyevelee

Shrimp Étouffée

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Ingredients

Shrimp stock
Headsand shells of prawns
Top and bottom of green pepper
1celery stalk, chopped
1/2onion, chopped
1fat clove of garlic, chopped
5pepper corns
3bay leaves
Etoufee
500 gprawns (heads and shells removed for stock above)
30 mlvegetable or sunflower oil
30 gflour
1/2large onion
1green pepper
2large celery stalks
2garlic cloves, chopped
1/2 pintshrimp stock or more to taste
1heaped tablespoon Cajun seasoning
Salt
3spring onions
Tabasco
Rice
Cajun seasoning
3 tsppaprika
1 tspdried thyme
1 tspdried oregano
1 tspcayenne pepper
1 tspgarlic powder
1 tsponion powder
1 tspwhite pepper
1 tspblack pepper

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Steps

1

Remove heads from prawns.
2

Add top of green pepper, peppercorns, 1 celery stalk chopped, 3 bay leaves, fat garlic clove chopped, half an onion chopped to a pot with the prawn heads and shells.
3

Cover with water and simmer for 45 minutes. Strain through a sieve.
4

Set aside 1 heaped tablespoon of Cajun seasoning.
5

Dry prawns with paper towels. Put them on a plate and cover with remaining Cajun seasoning and half a teaspoon of salt.
6

Heat a tablespoon butter in a cast iron pan on a medium heat.
7

Cook shrimp in the hot butter without stirring for 1 minute; stir, and cook 1 minute more.
8

Transfer to a bowl (they should still be somewhat raw)
9

Heat the oil in the cast iron pan over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very deep brown; this should take about 15 minutes or so.
10

Add the celery, green pepper, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes
11

Add the shrimp stock slowly. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of gravy.
12

Add the Cajun seasoning and paprika and mix well. Simmer for 30 minutes or so with a lid on (or off if you’d like a thicker consistency)
13

Increase the temperature and add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 5 minutes.
14

Serve with steamed rice, Tabasco and green onions.