Shrimp Etouffee

[UGA12]

A million ways to make it and I do not go by any strict measurements and such. Pretty good though:0074

Most of ingredients

<a href="http://www.flickr.com/photos/83804105@N04/7672832750/" title="IMAG0148 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7271/7672832750_9211ba9cdd.jpg" width="500" height="299" alt="IMAG0148"></a>

Roux about where I want it

<a href="http://www.flickr.com/photos/83804105@N04/7672837786/" title="IMAG0152 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8288/7672837786_218f46ae9f.jpg" width="500" height="299" alt="IMAG0152"></a>

Work veggies into roux

<a href="http://www.flickr.com/photos/83804105@N04/7672841524/" title="IMAG0153 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8149/7672841524_52aecbfc15.jpg" width="500" height="299" alt="IMAG0153"></a>


Add chicken stock(added more later)

<a href="http://www.flickr.com/photos/83804105@N04/7672846068/" title="IMAG0155 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8155/7672846068_b9da0704e8.jpg" width="500" height="299" alt="IMAG0155"></a>


Time to eat

<a href="http://www.flickr.com/photos/83804105@N04/7672851490/" title="IMAG0156 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8422/7672851490_6c8deeac59.jpg" width="299" height="500" alt="IMAG0156"></a>

 

[BobbyBlueChip]

:0074

 

[WhatsHisNuts]

What's your recipe for the roux? I have tried a couple and they weren't very good. Store bought brands I've tried are not very good. Love the stuff, but I can't get it outside of a good restaurant.

 

[Cie]

What's your recipe for the roux? I have tried a couple and they weren't very good. Store bought brands I've tried are not very good. Love the stuff, but I can't get it outside of a good restaurant.

This is how I do it


You will need a heavy bottom skillet, a whisk, equal parts oile and flour, a wooden spoon and 25-30 minutes of your time.

Heat oil on med-high
drop temp to med and whisk in flour
continue to whisk for 15 minutes or until desired color is reached
drop temp to med-low
add onion, pepper and celery
stir constantly with wooden spoon for 10 minutes until you achieve deep rich color

Interested in the Georgia way, though......

 

[Cie]

UGA, I like what you have going. Very nicely done.


You might want to try a shrimp stock made from shells and heads.

This is how to do it.....

on medium heat, saute your shrimp heads and shells with onion, celery, carrot, bell pepper and lemon, salt and black pepper for 5 minutes

Then mix in about 4 quarts water and bring to a boil. After slow boil is achieved, drop to a low heat for nearly an hour.

Skim the scum from the top. Once scum is no longer being produced, the stock is ready.

Pour the stock through a strainer, squeezing the solids to release the juices from the heads and such.

Use what you need for this dish and refrigerate the rest for use within a week or 2. Or freeze for long term storage.

Let me know if you try this. interested what you think of the results.

 

[hedgehog]

:0074

 

[UGA12]

I do mine a couple of ways and also use 1 to 1 flour to oil, occasionally 1.5 to 1. I use the stove top whisk cie mentioned and I also do it in the oven if the situation calls for it.

Hard to find fresh head on shrimp around here but yes I agree that sounds like it would be much better and I can only assume add much more depth to the flavor. Heck you cant even find canned shrimp stock around here:facepalm:

 

[krc]

This is how I do it


You will need a heavy bottom skillet, a whisk, equal parts oile and flour, a wooden spoon and 25-30 minutes of your time.

Heat oil on med-high
drop temp to med and whisk in flour
continue to whisk for 15 minutes or until desired color is reached
drop temp to med-low
add onion, pepper and celery
stir constantly with wooden spoon for 10 minutes until you achieve deep rich color

Interested in the Georgia way, though......

Thanks I have the same problem can't find/make a good roux. I will give it a try :0008

 

[Cie]

Thanks I have the same problem can't find/make a good roux. I will give it a try :0008

Let us know how it works for you:toast:

 

[WhatsHisNuts]

Bump

 

[Apple1]

It is a great work, especially Shrimp

 

[flyer9853]

That looks good!!!!!