Cajun Shrimp Etouffee Recipe is a traditional New Orleans recipe full of flavor. Made with vegetables, stock and a roux, shrimp are then added to the etouffee gravy and served over rice.
One of my favorite types of seafood is shrimp. Shrimp is affordable and versatile and I love to add it to to our menu. So I was super excited to be invited to participate in the OXO Shrimp Showdown. I was sent a fun package full of OXO tools perfect for preparing shrimp along with some of the most gorgeous shrimp I've ever seen from Eastern Fish Company.
I prefer to buy shrimp raw that is already and peeled and cleaned, but it can be hard to find that way. I prefer not to have to work too hard to prep the shrimp for cooking, which includes not only peeling the shrimp, but deveining it. The sand vein is the digestive tract of the shrimp and while it's safe to eat, I just prefer my shrimp without it.
The OXO Good Grips Shrimp Cleaner takes the work out of peeling and deveining any size shrimp. Simply insert the ridged cleaner into the end of the shrimp to split the shell and remove the vein in one motion. Then, rinse the shrimp under cold water and prepare. A soft handle makes this shrimp cleaner comfortable to use, and non-slip even when wet.
When using the tool, hold the shrimp legs down and straighten its back. Insert the Shrimp Cleaner (teeth up) in the small hole in the center of the exposed meat, and push it halfway into the shrimp.
Push the Shrimp Cleaner straight through the shrimp, splitting its shell and removing the sand vein. A quick straight push is all it takes!
Cajun Shrimp Etouffee Recipe
I love creole or cajun food. I first had etouffee just a few months ago at a local New Orleans themed restaurant. It was love at first bite! As soon as I saw the gorgeous jumbo shrimp from Eastern Fish Company, I knew had to make Shrimp Etouffee. I was surprised at how easy the etouffee is to make. It really isn't hard at all, it just takes a small amount of time and attention but it's well worth the effort. The only change I'd make to this recipe is to double or triple it! It fed two of us and I definitely wanted leftovers.
If you don't want to bother making the shrimp stock, I've made this several times with chicken stock and it turned out just fine!
Amount Per Serving: Calories: 246 Total Fat: 21g Carbohydrates: 12g Protein: 5g
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