Ingredient: diced tomatoes

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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Mussels, Clams and Shrimp in Spicy Broth

Mussels, Clams and Shrimp in Spicy Broth
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The local weather forecast is calling for a wintry mix next week. Mix up your own culinary creation with this flavorful recipe sure to warm your heart. Recipe Credit: Recipe courtesy of Giada De Laurentiis, FoodNetwork.com.
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Mussels, Clams and Shrimp in Spicy Broth
Print Recipe
The local weather forecast is calling for a wintry mix next week. Mix up your own culinary creation with this flavorful recipe sure to warm your heart. Recipe Credit: Recipe courtesy of Giada De Laurentiis, FoodNetwork.com.
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
6 servings 1 hour
Cook Time
30 minutes
Instructions
  1. Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper.
  2. Saute' until the garlic is tender, about 1 minute.
  3. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer.
  4. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.
  5. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  6. Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).
  7. Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes.
  8. Divide the shrimp and tomato broth among the bowls.
  9. Serve with the warm bread.
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