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shrimp etouffee
at recipeseasy.com
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QUICK SHRIMP ETOUFFEE
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Yield: 4 Servings
1/4 c Butter
3 c Cooked Shrimp
2 ts Salt
1 c Pineapple Tid-Bits
2 ts Curry Powder
1/2 ts Dill Weed
1/4 c Flour
2 c Milk
Hot Cooked Rice
Melt the butter in a saucepan. Remove from heat, stir in flour and
seasonings. Add a little milk and stir to blend. Gradually stir in
the remaining milk. Cook and stir until mixture boils and thickens.
Add shrimp (or clams or chicken) and pineapple tid-bits. Heat
through. Serve over hot cooked rice. If desired, serve with
condiments such as chopped peanuts, coconut or chutney.
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CRAWFISH OF SHRIMP ETOUFFEE
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Yield: 4 Servings
2 lb white potatoes, -- peeled,
: diced
4 TB butter
1 lb crawfish tails, -- cooked
1 ts minced garlic
1 TB chopped chives
: Salt and white pepper
1/2 c to 1 cup heavy cream
Place the potatoes in a pot and cover with water. Season the water
with salt. Bring the potatoes up to a boil and reduce to a simmer.
Simmer the potatoes until fork tender, about 8-10 minutes. Remove
from the heat and drain. Place the drained potatoes back in the pot
and return to the heat. Cook the potatoes for 2 minutes, stirring
constantly, to dehydrate the potatoes. In a saute pan, melt the
butter. Saute the potatoes in the melted butter for 2 minutes. Stir
in the garlic and chives. Season the crawfish with Essence. Using a
hand-held masher, mash the potatoes with the remaining butter. Fold
in the crawfish and continue mashing. Add in enough cream to the
desired texture. Season the mashed potatoes with salt and white
pepper. Spoon the two sauces on the bottom of the plate. Using a
knife, swirl the 2 sauces together. Mound the potatoes in the center
of the sauce. Lay the fish directly on top of the potatoes. Garnish
with the fried herb salad, parsley, and peppers.
Yield: 4 serving
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EASY SHRIMP ETOUFFEE
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Yield: 1 Servings
1/2 c Chili sauce
1/2 c Catsup
1/4 c Horseradish
1 tb Lemon juice
1 tb Worchestershire sauce
Blend and chill.
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Shrimp Etouffee A La Sherry
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Yield: 16 servings
1 1/2 c Margarine (we used 2 sticks) 1 pt Half & half (we used milk)
3 md Onions (finely chopped) 1/2 lb Velveeta (cut/small pieces)
1/2 c Green onions w/tops 2 Garlic cloves (minced)
2 md Bell peppers (finely choppd) Salt & red and black pepper
1/4 c Flour (all-purpose) -to taste (we use Tony's)
4 tb Parsley flakes (dehydrated) 1 lb Fettucini noodles (cooked)
3 lb Shrimp (peeled) Parmesan cheese
Melt margarine in large saucepan. Add onions and bell pepper. Cook
covered until tender (15 minutes). Add flour. Cook approximately 15
minutes, stirring frequently to prevent sticking. Add parsley and
shrimp. Cook covered for 15 minutes stirring frequently. Add cream,
salt and peppers (Tony's). Cover and cook on low heat 30 minutes
stirring occasionally.
Cook fettucine according to directions on package. Mix shrimp and
fettucine together thoroughly in 3 quart casserole. Sprinkle with
parmesan cheese.
Bake in preheated 350 degree oven for 15 to 20 minutes until heated
through.
16 or more servings
NOTE: This is RICH, RICH, RICH! But I do love it. (Nancy)
SOURCE: Florence Sykes (my aunt)
Posted by Nancy Coleman to the Fidonet
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Shrimp Etouffee DNSR31A
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Yield: 6 servings
2 tb Butter 1 ts Parsley, finely chopped
2 tb Flour 3 c Water
1 ea Onion, large, chopped 1 ea Bay leaf
1/4 c Celery, finely chopped 1 x Salt to taste
2 ea Garlic cloves, minced 1/4 ts Cayenne pepper
3 oz Tomato paste 2 c Peeled shrimp
8 oz Tomato sauce
Melt butter in saucepan, stir in flour and cook until
golden brown. Add onions and celery and saute until
onions are clear and tender. Add remaining
ingredients except pepper and shrimp. Simmer 55 to 60
minutes. Add shrimp and pepper. Cook 15 to 20
minutes. Serve over rice. From "Jambalaya, Crawfish
Pie, File Gumbo" formatted by Mary Dishongh Bowles.
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Fried Polenta Cake with Shrimp Etouffee
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Yield: 4 servings
4 ea (14 ounces each) double-cut
Pork chops
3 tb Olive oil
1/2 c Plus 2 tablespoon Creole
Mustard
2 c Andouille crust, recipe
Follows
2 c Julienne onions
2 ts Chopped garlic
2 tb Steen's 100 percent Pure
Cane Syrup
2 c Veal reduction
Salt and pepper
2 tb Chopped green onions
Preheat the grill. Preheat the oven to 400 degrees F. Season the pork
chops with 2 tablespoons olive oil, salt and pepper. Place the chops
on the grill and sear for 3 minutes on each side. Remove from the
grill and cool. Smear the pork chops with 1/2 cup Creole mustard.
Dredge the pork chops in the andouille crust. Place the pork chops
in the oven and roast for about 20 to 25 minutes for medium. In a
sauce pan, heat the remaining tablespoon of olive oil. When the oil
is hot, add the onions and cook for about 10 minutes, or until the
onions are caramelized. Season with salt and pepper. Add the garlic
and saut? for 1 minute. Stir in the Creole mustard, cane syrup and
veal reduction. Bring the liquid up to a simmer and cook for 2
minutes. Season with salt and pepper. To assemble, pound the garlic
mash potatoes in the center of each plate. Lay each pork chop on top
of the potatoes. Spoon 1/4 cup of the sauce over each chop. Garnish
with green onions.
Yield: 4 main-course servings
EMERIL LIVE SHOW #EMIA35
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Fried Polenta Cake With Shrimp Etouffee And Roasted Corn
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Yield: 4 servings
4 oz Unsweetened chocolate,
Chopped
1/2 c Water
3 c Cake flour (not
Self-rising)
1 ts Baking soda
1 ts Salt 2 sticks (1 cup)
Unsalted butter, softened
1 c Firmly packed light brown
Sugar
1 c Granulated sugar
3 lg Eggs
1 1/2 ts Vanilla
1 c Buttermilk
For the filling:
1 c Heavy cream
1 c Granulated sugar
1 Stick (1/2 cup) unsalted
Butter
3 lg Egg yolks, beaten lightly
1 ts Vanilla
1 c Pecans, chopped fine and
Toasted lightly
1 1/3 c Sweetened flaked coconut,
Toasted lightly
For the frosting:
5 tb Unsalted butter, softened
3 tb Heavy cream
1 ts Vanilla
2 oz Unsweetened chocolate,
Melted and cooled
2 c Confectioners' sugar
Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch
round cake pans with rounds of waxed paper, butter the paper, and
dust the pans with flour, knocking out the excess. In a small metal
bowl set over a saucepan of barely simmering water melt the chocolate
with the water, stirring occasionally, remove the bowl from the heat,
and let the mixture cool. Into a bowl sift together the flour, the
baking soda, and the salt. In the large bowl of an electric mixer
cream together the butter and the sugars until the mixture is smooth.
Add the buttermilk alternately in batches, beginning and ending with
the flour mixture, and beat the batter until it is smooth. Mix in the
melted chocolate. Divide the batter among the prepared pans,
smoothing the tops, rap each pan twice on a hard surface to expel any
air bubbles, and bake the layers in the middle of a preheated 350
degree oven for 20 to 30 minutes, or until a tester comes out clean.
Let the layers cool in the pans on racks for 10 minutes, run a knife
around the edge of each pan, and invert the layers onto the racks.
Remove the wax paper and let the layers cool completely. The cake
layers may be made 2 days in advance and kept, wrapped in plastic
wrap, at room temperature.
Make the filling: In a saucepan combine the cream, the granulated
sugar, and the butter and cook the mixture over moderately low heat,
stirring, until the sugar is dissolved. Whisk 1/2 cup of the cream
mixture into the yolks, whisk the yolk mixture into the remaining
cream mixture, and cook the mixture over moderately low heat,
whisking, for 10 minutes, or until it is thickened (do not boil).
Stir in the vanilla, the pecans, and the coconut and let it cool,
stirring occasionally.
Make the frosting: In a bowl beat together the butter, the cream, the
vanilla, the chocolate, and the confectioners sugar until the
frosting is fluffy.
Assemble the cake: On a cake stand arrange 1 cake layer, spread the
layer with 3/4 cup of the filling, and top the filling with a second
layer. Spread the second layer with 3/4 cup of the remaining filling
and pour the icing on top of the cake, letting it drip down the side
of the cake.
The cake may be assembled 1 day in advance and kept covered loosely
and chilled. Let the cake return to room temperature before serving.
ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A25
For the cake layers:
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Fried Eggplant With Shrimp Etouffee
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Yield: 4 servings
1/2 lb Raw bacon, diced
2 c Chopped onions
4 oz Pickled pork meat, cubed
2 Smoked ham hocks, about 3 to
4 oz Each
2 tb Chopped garlic
2 Bay leaves
3 Sprigs of fresh thyme
1 lb Dried black eyed peas
10 c Chicken stock
Salt and pepper
In a large pan, over medium heat, render the bacon until crispy,
about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes.
Season the onions with salt and pepper. Stir in the pickled pork meat
and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves,
thyme, black eyed peas and chicken stock. Season the mixture with
salt and pepper. Bring the liquid to a boil and reduce to a simmer.
Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove
the pork meat and ham hock from the peas. Thinly slice both meats and
add back to the peas. Ladle into bowls and serve with crusty bread.
Yield: 6 to 8 servings
EMERIL LIVE SHOW #EMIA72
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Shrimp Etouffee A La Sherry
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Yield: 16 servings
1 1/2 c Margarine (we used 2 sticks) 1 pt Half & half (we used milk)
3 md Onions (finely chopped) 1/2 lb Velveeta (cut/small pieces)
1/2 c Green onions w/tops 2 Garlic cloves (minced)
2 md Bell peppers (finely choppd) Salt & red and black pepper
1/4 c Flour (all-purpose) -to taste (we use Tony's)
4 tb Parsley flakes (dehydrated) 1 lb Fettucini noodles (cooked)
3 lb Shrimp (peeled) Parmesan cheese
Melt margarine in large saucepan. Add onions and bell pepper. Cook
covered until tender (15 minutes). Add flour. Cook approximately 15
minutes, stirring frequently to prevent sticking. Add parsley and
shrimp. Cook covered for 15 minutes stirring frequently. Add cream,
salt and peppers (Tony's). Cover and cook on low heat 30 minutes
stirring occasionally.
Cook fettucine according to directions on package. Mix shrimp and
fettucine together thoroughly in 3 quart casserole. Sprinkle with
parmesan cheese.
Bake in preheated 350 degree oven for 15 to 20 minutes until heated
through.
16 or more servings
NOTE: This is RICH, RICH, RICH! But I do love it. (Nancy)
SOURCE: Florence Sykes (my aunt)
Posted by Nancy Coleman to the Fidonet
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Shrimp Etouffee DNSR31A
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Yield: 6 servings
2 tb Butter 1 ts Parsley, finely chopped
2 tb Flour 3 c Water
1 ea Onion, large, chopped 1 ea Bay leaf
1/4 c Celery, finely chopped 1 x Salt to taste
2 ea Garlic cloves, minced 1/4 ts Cayenne pepper
3 oz Tomato paste 2 c Peeled shrimp
8 oz Tomato sauce
Melt butter in saucepan, stir in flour and cook until
golden brown. Add onions and celery and saute until
onions are clear and tender. Add remaining
ingredients except pepper and shrimp. Simmer 55 to 60
minutes. Add shrimp and pepper. Cook 15 to 20
minutes. Serve over rice. From "Jambalaya, Crawfish
Pie, File Gumbo" formatted by Mary Dishongh Bowles.
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