Evan, Cadre's Addiction and Mental Health Therapist shares one of his favorite recipes, teaching you how to make Cajun Shrimp Étouffée. The recipe is originally by Chef Poppy Tooker, via Andrew Zimmern's website.
This is Cajun shrimp at touffe. The first thing we're gonna do is make a homemade shrimp stock. Serve it up on rice with some sourdough bread to soak up all the good flavor.
You never know what's gonna happen when you try a new recipe, and every once in a while, it blows your expectations out of the water. This is Cajun shrimp at touffe, and the first thing we're gonna do is make a homemade shrimp stock. And this is something you do not want to skip out on really quickly. As you cook those shells, they turn a beautiful pink color. Now we're gonna stir in the veggies and let it all blend together to make a beautiful base flavor. Now we're gonna add in some chicken stock, and we're gonna cook it low and slow for 45 minutes or so.
And then once we're done, just let it sit for another 30 minutes. And when you're done, you have a thing of absolute beauty. So we're gonna pour it into a jar, strain it, and you really want to push it and get all that flavor in. This shrimp stock is unbelievable. And once that's done, we're gonna go ahead and make the shrimp at tuffet. Start off with a heavy knob of butter, while healthy, is debatable. Then we're gonna throw in some onions and garlic, cook that down until it's beautifully fragrant.
Little thyme, celery seasoning, and there we go. Adding to the base, we're gonna put some tomato paste, and slowly cook that down until it's a beautiful burgundy color. Season it up, and keep stirring. And no Cajun dish is complete without stirring in some celery. Now, we're gonna take that priceless stock, and we're gonna add it in slowly in batches. Add a little bit stir. Add a little stir. This is a little bit sped up, but you get the point. Now, after we add the scallions, what is a good Cajun dish without some good old fashioned Louisiana hot sauce?
Adding some lemon for acidity. And then we're adding in the shrimp, which I deveined and deshelled, which took about 30 minutes. It was a huge pain in the b***, but at the end of the day, worth it. Well, now it's ready. There. That wasn't so bad. Look at that. Beautiful. Serve it up on rice with some sourdough bread to soak up all the good flavor. And let's test this out. Yeah. Oh, my God.
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