Easiest Way to Prepare Perfect SHRIMP ETOUFFE WITH POLENTA

SHRIMP ETOUFFE WITH POLENTA. Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for The Etouffee Dispute. Debates rage over whether etouffee ought to have a roux in it, whether you can use more than one seafood (wouldn't that be a. Season the shrimp with Emerils Essence.

Place three small mounds of the relish around the cake. Garnish with long chives, chopped chives, peppers, cheese, and Essence. Shrimp Étouffée is one of my very favorite dishes, and this is the first time I've made it, thanks to your easy instructions. You can have SHRIMP ETOUFFE WITH POLENTA using 21 ingredients and 16 steps. Here is how you achieve that.

Ingredients of SHRIMP ETOUFFE WITH POLENTA

1. You need 1 of tube polenta.
2. It's 1 tbsp of olive oil.
3. You need 1 of salt and pepper to taste.
4. It's 2 lb of shrimp peeled and deveined.
5. It's 1 1/2 tsp of cayenne pepper.
6. Prepare 1/2 tsp of paprika.
7. Prepare 1/2 tsp of celery seed.
8. You need 1/2 tsp of cumin.
9. It's 1/4 tsp of turmeric.
10. Prepare 2 tsp of tomato paste.
11. You need 2 cup of chicken stock.
12. You need 2 tbsp of butter.
13. Prepare 1 medium of onion, finally chopped.
14. It's 2 of stalks celery' finely chopped.
15. Prepare 1 of red bell pepper,sliced thin.
16. Prepare 2 clove of garlic,minced.
17. Prepare 2 tbsp of flour.
18. You need 1 of bay leaf.
19. Prepare 2 of sprigs thyme.
20. You need 1 tbsp of minced parsley.
21. Prepare 1/4 cup of thinly sliced green onion.

It was VERY filling, so it was okay that we only had. Andrew Zimmern makes his rich shrimp étouffée quicker by using tomato paste instead of a roux. Étouffée is a riff on the old French verb "to smother," and while there are as many recipes for étouffée as there are cooks who make it, this one is so easy that it's become an instant classic in our house. This recipe comes from recent Food and Wine sections intern Madelyn Feldman. Using already peeled and deveined shrimp costs more but saves time.

SHRIMP ETOUFFE WITH POLENTA step by step

1. Preheat oven to 350°.
2. Slice polenta about 1/3 to 1/2 inch thick and arrange on a sheet pan. Drizzle with olive oil salt and pepper..
3. Bake polenta until just slightly browned 15 - 20 minutes..
4. Pull tails off shrimp..
5. Mix about 1/2 tsp of cayenne pepper with 1 1/2 tsp of salt and 1/4 tsp of black pepper and toss with the shrimp. Set aside..
6. In a separate bowl combine 1/2 - 1 teaspoon of cayenne, depending on desired heat, with the paprika,celery seed, cumin and turmeric a pinch of salt and pepper..
7. In another bowl'whisk the tomato paste into the chicken stock..
8. Melt the butter in a large skillet over medium heat, then cook onions and celery until almost tender, 2 - 3 minutes, then add bell pepper and continue stirring over low heat, until they begin to soften, another 1-2 minutes..
9. Add the garlic. Cook for a minute or so and add the flour, stirring contnuosly, and cook until the flour,s raw flavor has cooked off, 2-3 minutes; be careful not to burn..
10. Stir in the stock bay leaf and thyme..
11. Bring to a simmer and reduce slightly, then add the shrimp..
12. Mix in the spice blend, give it a stir..
13. Cover and cook until the shrimp are no longer translucent, about 4 minutes. Check and stir every minute or so..
14. Take off the heat and discard the bay leaf and the thyme. Add the parsley and green onions, saving a little of each for garnish..
15. Adjust seasonng to taste..
16. Arrange polenta slices on plates and top with the shrimp etoffe. Garmish with reserved parsley and green onions...

Shrimp Etouffee — Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste. Etouffee is found in both Creole and Cajun cuisines and is typically made with shellfish like crab, shrimp, and crawfish. Shrimp Étouffée for Louisiana down home cookin' -. With Mardi Gras quickly approaching I thought I would share one of my favorite dishes from Étouffée is typically made with shellfish, Crayfish being the original star of the dish. But as we all know when it comes to cooking it's all about what we like to.