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Ingredients
  • The Shells and tails from 2 lb. of Shrimp
  • ½ Cup chopped Onion
  • ¼ Cup chopped Celery
  • 2 Garlic Cloves
  • 1 Lemon sliced
  • 2 Fresh Bay Leaves
  • 3 Sprigs Fresh Thyme
  • 1 tsp. Black Peppercorns
  •  
  • Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6 to 8 Cups Cups. You’ll need 1 ½ Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.
  •  
  • Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves.
  • subheading: The recipe:
  • subheading: Shrimp Etouffee Recipe:
  • 2 Tbsp Creole Seasoning
  • 4 Tbsp Unsalted Butter
  • ½ Cup Onion, Finely Chopped
  • ¼ Cup Celery, Finely Chopped
  • ¼ Cup Bell Pepper, Finely Chopped
  • ¼ Cup Flour
  • ¾ Cup fresh Tomatoes, diced
  • 1 ½ Cups Shrimp Stock
  • 2 Tbsp Minced Garlic
  • I bundle of Fresh Thyme
  • 2 tsp Homemade Worcestershire Sauce
  • 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
  • ½ Cup Green Onions, thinly sliced
  • 3 Tbsp minced Italian Parsley
  • 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
  • 3 Tbsp Unsalted Butter
  • Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste
  • 1 Recipe Creole Boiled Rice
Steps
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