Ingredient: garlic powder

shrimp etoufee

Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
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327-wilson-christmas-eve-shrimp

Christmas Eve Shrimp

Christmas Eve Shrimp
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Christmas Eve Shrimp
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Ingredients
Servings:
Instructions
  1. Clean and devein shrimp.
  2. Place shrimp in a bag with flour. Remove shrimp shaking off excess flour.
  3. In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt and pepper.
  4. Place olive oil in a large skillet and heat oil on medium heat.
  5. Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
  6. Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.
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Smoky_Salmon_Dip_1000 doug

Smoky Salmon and Green Chile Party Dip

Smoky Salmon and Green Chile Party Dip
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Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Smoky Salmon and Green Chile Party Dip
Print Recipe
Servings Prep Time
2 cups 10 minutes
Servings Prep Time
2 cups 10 minutes
Instructions
  1. In a food processor or blender, process the cottage cheese until smooth. Add the cream cheese and whip until thoroughly combined and creamy.
  2. Transfer the cheese mix to a bowl. Fold in the salmon, green chiles, Old Bay, garlic powder, smoke seasoning, and about 1/4 teaspoon of black pepper.
  3. Taste the dip; add more smoke 1-2 drops at a time until the desired flavor is reached (it's very easy to overdo it, so be cautious.) Add more black pepper, if desired.
  4. Chill at least 30 minutes. Garnish with finely chopped chives or dill (fresh or dried) before serving.
Recipe Notes

Look for a liquid smoke that has an absolute minimum of ingredients -- usually just water, natural smoke flavoring, and a preservative (a small amount of coloring is acceptable, if necessary.) Two excellent brands are Wright's and Haddon.

 

Recipe Credit: Doug DuCap.  Photo Credit:  Food.com

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Shrimp_Artichoke_App_1000 doug ducamp

Shrimp and Artichoke Mini Peppers Appetizer

Shrimp and Artichoke Mini Peppers Appetizer
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Servings Prep Time
40 appetizers 20 minutes
Servings Prep Time
40 appetizers 20 minutes
Shrimp and Artichoke Mini Peppers Appetizer
Print Recipe
Servings Prep Time
40 appetizers 20 minutes
Servings Prep Time
40 appetizers 20 minutes
Instructions
  1. Drain the artichoke hearts and pulse in a food processor until almost smooth.
  2. Add the cream cheese, oregano, onion powder, thyme, garlic powder, and black pepper until thoroughly mixed.
  3. Transfer the artichoke mix to a bowl and fold in the shrimp. Adjust salt.
  4. Trim the tops from the peppers.
  5. Slice the peppers in half lengthwise and remove the seeds.
  6. Fill each pepper half with a scant teaspoon of shrimp and artichoke mixture and sprinkle with your choice of garnish.
Recipe Notes

Recipe and photo credit: Doug DuCap. As published on fishcooking.about.com.

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martha-cooking-school-shrimp-boil-cs2005_horiz

The Perfect Way to Boil Any Seafood

martha-cooking-school-shrimp-boil-cs2005_horiz

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The Perfect Way to Boil Any Seafood

by Kim Newman

Ingredients

1 beer of your choice

2 cups of Apple Cider Vinegar

2 tbs of Old Bay

Butter (optional)

Garlic Powder (optional)

Lemon or lime juice (optional)

Instructions

  1. Start with a big pot, 1 beer of your choice, 2 cups of Apple Cider Vinegar, about 2 tablespoons of Old Bay, finish with water
  2. Add any seafood you would boil and boil to your preference of cooked
  3. Melt butter, add a small amount of Old Bay & garlic powder to butter & enjoy!!!
  4. You can add either lemon or lime juice to just make it better!

 

The Perfect Way to Boil Any Seafood
Print Recipe
The Perfect Way to Boil Any Seafood
Print Recipe
Ingredients
Servings:
Instructions
  1. Start with a big pot, 1 beer of your choice, 2 cups of Apple Cider Vinegar, about 2 tablespoons of Old Bay, finish with water
  2. Add any seafood you would boil and boil to your preference of cooked
  3. Melt butter, add a small amount of Old Bay & garlic powder to butter & enjoy!!!
  4. You can add either lemon or lime juice to just make it better!
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