Chef John's Shrimp Etouffee

Ingredients

  • ¾ teaspoon paprika
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon white pepper
  • + 15 more ingredients
    • ¼ teaspoon ground black pepper
    • 2 pounds shrimp, peeled and deveined
    • ½ teaspoon salt
    • 1 tablespoon vegetable oil
    • 3 tablespoons butter
    • 1/3 cup diced onion
    • 1/3 cup thinly sliced celery
    • 1/3 cup diced green chile peppers
    • 2 tablespoons all-purpose flour, or as needed
    • ½ cup diced tomatoes
    • 1 ¾ cups chicken stock, or as needed
    • ½ teaspoon Worcestershire sauce
    • 1 dash hot sauce, or more to taste
    • ¼ cup sliced green onions
    • 2 cups cooked rice, or to taste

1. Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl. 2. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bo...

View full recipe at SpringPad

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