I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat.
I have absolutely no problem with frozen shrimp, which is a good thing, since that’s the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on.
Making a rich shrimp stock from the sautéed shells is one of the secrets to a great etouffee, but besides loss of flavor, I find smaller, already-peeled shrimp retain much more water, which leaks out when cooked; thinning and weakening every sauce in their wake.
A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through.
Of course, if you do buy some nice 16-20’s (jumbo-sized), go ahead and make the stock (see technique here), and give the shrimp a nice pan-sear first before finishing the recipe as shown. With Mardi Gras coming up soon, you have the perfect excuse to give this delicious recipe a try soon. Enjoy!
Makes 4 large portions:
1/4 tsp dried oregano
1/4 tsp cayenne
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white pepper1/4 tsp black pepper
3/4 tsp paprika
1 tbsp vegetable oil
2 pounds peeled and deveined raw shrimp, seasoned with 1/2 tsp salt and 1 tsp of the spice blend
3 tbsp butter
1/3 cup diced onions
1/3 cup celery, sliced thin
1/3 cup diced green pepper, sweet or hotremaining spice blend
2 generous tbsp flour
1/2 cup diced tomatoes
2 cups chicken stock (including shrimp juices added in)
1/2 tsp Worcestershire sauce
1/4 cup sliced green onions
4 portions cooked white rice
Incoming search terms:
No one’s really sure why this magnificent dish is called
barbecue shrimp, but since it was invented in New Orleans, let’s just assume
they had a great reason, and move on to more important issues, like
making and eating a huge plate of these.
There are countless ways to make this dish, almost all
containing copious amounts of butter, along with garlic, black pepper, and
Worcestershire sauce. This is not something you’d serve to your friend with the
bland palate. By the way, can’t believe you’re still friends with that bland
Anyway, feel free to adjust and adapt to your heart’s
content. My version is fairly light, which is kind of funny
to say, since I call for half a stick of butter, but I’ve seen versions that were basically
deep-fried in the stuff. So, you know, compared to that, this is like spa food.
As far as seasoning goes, be careful with the salt. The
Worcestershire is pretty salty, so you may not want to add it all to the shrimp
stock like I did. I used about 3 generous tablespoons, since I like mine pretty salty,
but it’s probably safer to just add 1 or 2 tablespoons, and then taste/adjust
Other than that, and finding some colossal shrimp (the
bigger the better), this recipe is a breeze. It may not have anything to do
with barbecue, but like its namesake, it’s incredibly delicious and another
great culinary gift from the south. I hope you try some soon. Enjoy!
Ingredients for 4 servings:
1 1/2 to 2 pounds colossal shrimp
1 1/2 tbsp vegetable oil
1 tablespoon freshly ground black pepper, or to taste
1/4 tsp smoked paprika
1/8 tsp cayenne pepper
1/8 tsp Old Bay seasoning, optional
4 tbsp cold butter, cut in cubes
6 cloves garlic, minced
1 tbsp minced fresh rosemary
1 1/2 cups shrimp stock (using reserved shells, sauteed in 1
tsp butter, and simmered with 2 cups stock or water for 20-30 min)
juice of 1 lemon
hot sauce to taste
lots of white rice