Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, shrimp &/or crawfish etoufee (amethyst spin). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up.
Shrimp &/or crawfish etoufee (Amethyst spin) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Shrimp &/or crawfish etoufee (Amethyst spin) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have shrimp &/or crawfish etoufee (amethyst spin) using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Shrimp &/or crawfish etoufee (Amethyst spin):
- Make ready 1 medium onion
- Take 1/2 large bell pepper or 1 small
- Take 2-3 stalk celery depending on size
- Get Mince garlic (fresh or jar)
- Prepare 1 tbsp olive oil
- Take 1 1/2 sticks butter (I use the olive oil and sea salt sticks)
- Make ready 1/4 cups flour
- Make ready 2 lb seafood (shrimp and/or crawfish) shrimp can be raw or cooked
- Take 2 tbsp old bay
- Make ready 2 cans petite diced tomatoes
- Get 1 tsp cayenne pepper (less if you don’t like spice)
- Prepare 1 tsp black pepper
- Prepare 1/2 tbsp garlic powder
- Prepare 1/2 tbsp Tony’s creole seasoning or similar
- Get 1 tsp sugar
- Make ready 1 bunch green onions
- Prepare 4-5 sprigs parsley/cilantro
- Make ready 2 cups chicken broth (1/2 cup used to keep Vegas moist)
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Steps to make Shrimp &/or crawfish etoufee (Amethyst spin):
- Make a glass of wine or drink of choice because why not!
- Defrost seafood and season with 1tbsp old bay (save remainder)
- In a Dutch oven preferably, Sauté vegetables in olive oil then remove from pot and set aside (I add 1/2 cup of the broth while sautéing to keep veg is moist)
- Heat butter in pot and once melted gradually add in flour stirring constantly until brown (peanut butter or darker color) about 5-10 min typically. Careful not to burn!
- One desired color add in your sautéed veggies and stir. Once mixed add in canned tomatoes with the juices) then as the remainder of the chicken broth and stir. Will look like this
- Add all seasoning and sugar, mix then add in shrimp and stir
- At this point I put the Dutch oven in the oven on 300 for about 30 min. During this time you can cut up the scallions and parsley and/or cilantro.
- When you take out of the oven put the scallions, parsley and/or cilantro and let sit 5-10 min then serve over rice
- With most creole dishes the seasoning is more of a dash of this and pinch of that! Make it your own and each time you make this you might adjust it a little to taste.
Sample these shrimp recipes, including appetizers, dinners, salads, pasta, panzanella, casseroles, grilled shrimp, shrimp kabobs, stuffed shrimp, shrimp skewers, spicy shrimp and more. The names "shrimp" and "prawn" are often used interchangeably, and understandably so. Partially cook the shrimp in a mixture of EVOO and butter over high heat. Lower the heat, add the garlic, (I also add shallots,) cook till fragrant, add wine, juice of one lemon, return the shrimp, adjust the S&P, add parsley and serve over rice. A perfectly cooked shrimp is firm enough to curl without being constricted, and it has an opaque pinky color with a sheen.
So that is going to wrap this up with this special food shrimp &/or crawfish etoufee (amethyst spin) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
