Emeril'S Shrimp Etouffee Recipe

Name: Emeril'S Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1/2 cup all-purpose flour; 2 cups onions, chopped; 1 cup green bell pepper, chopped; 1 cup celery, chopped; 2 tablespoons garlic, minced; 14 1/2 ounces diced tomatoes; 2 bay leaves; 2 teaspoons salt; 1/2 teaspoon cayenne pepper; 2 tablespoons Emeril's Original Essence; 3 lbs medium shrimp (21-25 count); 4 cups vegetable stock (or water); 1/4 cup fresh parsley, chopped; 1/2 cup green onion top, thinly sliced

Servings: persons

6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, minced
14 1/2 ounces diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence
3 lbs medium shrimp (21-25 count)
4 cups vegetable stock (or water)
1/4 cup fresh parsley, chopped
1/2 cup green onion top, thinly sliced

1
in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
2
Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
3
Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
4
Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1/2 cup all-purpose flour, 2 cups onions, chopped, 1 cup green bell pepper, chopped, and more.

Yes, Emeril'S Shrimp Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril'S Shrimp Etouffee

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