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Thread: Shrimp Etouffee

  1. #1
    Registered User UGA12's Avatar
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    Shrimp Etouffee

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

    Most of ingredients

    IMAG0148

    Roux about where I want it

    IMAG0152

    Work veggies into roux

    IMAG0153


    Add chicken stock(added more later)

    IMAG0155


    Time to eat

    IMAG0156
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  2. #2
    Trustee BobbyBlueChip's Avatar
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  3. #3
    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.
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  4. #4
    Registered User Cie's Avatar
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    Quote Originally Posted by WhatsHisNuts View Post
    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......
    "There are a lot of places I like, but I like New Orleans better"

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  5. #5
    Registered User Cie's Avatar
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    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.
    Last edited by Cie; 07-30-2012 at 05:30 PM.
    "There are a lot of places I like, but I like New Orleans better"

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  7. #7
    Registered User UGA12's Avatar
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    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
    Lack of will power has caused many more failures than lack of intelligence or ability.

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  8. #8
    Registered User krc's Avatar
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    Quote Originally Posted by Cie Grant View Post
    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
    If you live like you're rich, you'll end up poor. If you live like you're poor you will become rich.

    krc

  9. #9
    Registered User Cie's Avatar
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    Quote Originally Posted by krc View Post
    Thanks I have the same problem can't find/make a good roux. I will give it a try
    Let us know how it works for you
    "There are a lot of places I like, but I like New Orleans better"

    Bob Dylan

  10. #10
    Bump
    "I love the poorly educated." -Donald J Trump

    “Religion might be helpful in death, but education is helpful in life.” — Anonymous

    "Objective, verifiable facts no longer matter as much as our preconceptions and passions do." - Eric Frazier

  11. #11
    It is a great work, especially Shrimp

  12. #12
    That looks good!!!!!

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