CHEF JOHN'S SHRIMP AND GRITS
Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Grits
Time 55m
Yield 4
Number Of Ingredients 19
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
- Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
- Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
- Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
- Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
- Ladle grits into a bowl and top with shrimp and sauce.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 33.2 g, Cholesterol 226 mg, Fat 19.5 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 10.6 g, Sodium 1498.5 mg, Sugar 0.5 g
CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- 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 bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
CHEF JOHN'S SHRIMP TOAST
While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make and every bit as delicious, and addictive, as those Buffalo wings or jalapeño poppers.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h24m
Yield 4
Number Of Ingredients 18
Steps:
- Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
- Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
- Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 19.6 g, Cholesterol 87.1 mg, Fat 8.8 g, Fiber 1.7 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 714.2 mg, Sugar 2.6 g
SHRIMP ETOUFFEE
THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.
Provided by sugarpea
Categories Cajun
Time 1h35m
Yield 4-8 serving(s)
Number Of Ingredients 22
Steps:
- Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
- If you're short on time, a stock simmered 20-30 minutes is better than water.
- If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
- Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
- Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
- Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
- Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
- Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
- Plate rice in a ring and pour etouffee into center; serve immediately.
Nutrition Facts : Calories 916.1, Fat 45.7, SaturatedFat 14.9, Cholesterol 334, Sodium 2758.7, Carbohydrate 81, Fiber 3.5, Sugar 2.9, Protein 43.3
EMERIL'S SHRIMP ETOUFFEE
Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h55m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
- 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.
- 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.
Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4
More about "chef johns shrimp etouffee recipes"
CHEF JOHN'S BEST SHRIMP DINNER RECIPES | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 7 mins
SHRIMP ETOUFFEE RECIPE - SPICY CREOLE/CAJUN SHRIMP …
From youtube.com
CAJUN-STYLE SHRIMP ETOUFFEE RECIPE | CHEF DENNIS
From askchefdennis.com
ETOUFFEE RECIPE: CHEF JOHN’S SHRIMP ETOUFFEE BY CHEF JOHN – …
From redcipes.com
4.8/5 (9)Total Time 1 hr 15 minsServings 4Calories 424 per serving
CHEF JOHN'S SHRIMP ETOUFFEE
From pinterest.ca
SHRIMP ÉTOUFFéE - DINNER, THEN DESSERT | EASY COMFORT FOOD …
From dinnerthendessert.com
CRAWFISH ETOUFFEE RECIPE JOHN BESH - EASY RECIPES
From recipegoulash.cc
FOOD WISHES VIDEO RECIPES: SHRIMP ETOUFFEE - BLOGGER
From foodwishes.blogspot.com
SHRIMP ÉTOUFFéE IS A CELEBRATION OF CAJUN FLAVOURS - FOOD …
From foodnetwork.ca
SHRIMP AND SAUSAGE ETOUFFEE RECIPES - FOOD NEWS
From foodnewsnews.com
FRINKFOOD - CHEF JOHN'S SHRIMP ETOUFFEE
From frinkfood.com
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE | SHRIMP ETOUFFEE, RECIPES, …
From pinterest.ca
CHEF JOHN'S SHRIMP ETOUFFEE IN 2021 | SHRIMP ETOUFFEE, SEAFOOD …
From pinterest.com.au
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE | SHRIMP ETOUFFEE, RECIPES, …
From pinterest.com
CHEF JOHN'S BEST SEAFOOD RECIPES | ALLRECIPES
From allrecipes.com
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE | SHRIMP ETOUFFEE, ETOUFFEE…
From pinterest.com
CHEF JOHN'S SHRIMP ETOUFFEE - REVIEW BY ELLESTL
From allrecipes.com
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE | SHRIMP ETOUFFEE, ETOUFFEE ...
From pinterest.ca
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE IN 2021 | SHRIMP ETOUFFEE, …
From pinterest.co.uk
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE - PINTEREST
From pinterest.com
CHEF SYRENA JOHNSON’S CRAWFISH, SHRIMP AND OKRA ETOUFFEE
From sciencemeetsfood.org
CHEF JOHN'S SHRIMP ETOUFFEE - REVIEW BY JDONNELLATDUEDU
From allrecipes.com
ALLRECIPIES - CHEF JOHN'S SHRIMP ÉTOUFFéE CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
SHRIMP ETOUFFEE PAPPADEAUX RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE - PINTEREST
From pinterest.com
CHEF JOHN'S SHRIMP ETOUFFEE - FOOD NEWS
From foodnewsnews.com
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE | SHRIMP ETOUFFEE, …
From pinterest.com
CHEF JOHN'S SHRIMP ETOUFFEE | MOLLY | COPY ME THAT
From copymethat.com
PAPA JOHNS SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEF JOHN'S SHRIMP ETOUFFEE | FAIRYGIRL | COPY ME THAT
From copymethat.com
CHEF JOHN'S SHRIMP ETOUFFEE | SHRIMP ETOUFFEE, ETOUFFEE RECIPE, …
From pinterest.ca
CHEF JOHN'S SHRIMP ETOUFFEE - CREOLE RECIPES
From fooddiez.com
BEST SHRIMP ÉTOUFFéE RECIPE - HOW TO MAKE SHRIMP ÉTOUFFéE
From thepioneerwoman.com
CHEF JOHN'S SHRIMP ETOUFFEE | SHRIMP ETOUFFEE, ETOUFFEE, SHRIMP
From pinterest.ca
FOOD WISHES SHRIMP ETOUFFEE - MANNO
From manno.pro
CHEF JOHN'S SHRIMP ETOUFFEE | COOKING SEAFOOD, SEAFOOD ENTREES ...
From pinterest.ca
ANDREW ZIMMERN COOKS: SHRIMP ÉTOUFFéE
From andrewzimmern.com
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE | RECIPES, GOOD FOOD, …
From pinterest.com
CHEF JOHN'S SHRIMP ETOUFFEE | RECIPE | SHRIMP ETOUFFEE, COOKING …
From pinterest.com
FOOD WISHES SHRIMP ETOUFFEE - PARSON
From parson.cloud
SHRIMP & SAUSAGE ÉTOUFFéE - CLEO TV
From mycleo.tv
NEW ORLEANS SHRIMP ETOUFFEE - HOME & FAMILY - CHEF JOHN BESH
From chefjohnbesh.com
CHEF JOHN'S SHRIMP ETOUFFEE RECIPE - EASY RECIPES
From recipegoulash.cc
You'll also love