What you need:
For the shrimp stock:
½ to 1 cup chopped onion
¼ to ½ cup chopped celery
2 to 4 cloves garlic
The shells and tails of 2 pounds shrimp
2 bay leaves
3 sprigs thyme
1 tsp peppercorns
1 lemon sliced
1 whole scotch bonnet
Hawaiian sea salt to taste
6 cups water
How to:
For the shrimp:
2 pounds shrimp peeled and deveined (use the tails and shells for the stock)
Paprika to taste
½ tbsp all purpose Caribbean seasoning
½ tbsp dried parsley flakes
1 tsp fresh thyme leaves
½ tbsp goat curry powder
½ tbsp other dried spices of your choice- perhaps dried basil, oregano, onion powder
Black pepper to taste
How to:
For the shrimp etouffee:
4 tbsp butter
½ an onion sliced thin
1 to 2 cups mixed vegetables such as diced bell peppers and celery
1 tbsp all purpose Caribbean seasoning
¼ cup flour
Black pepper to taste
1 tsp julienned ginger
3 tomatoes diced
½ a scotch bonnet pepper diced
1 tbsp minced garlic
1 tbsp Worcestershire sauce
A handful of fresh parsley
The shrimp with the spices/herbs
The shrimp stock
Salt to taste (only add in the end if needed)
How to:
ENJOY!
For the shrimp stock:
½ to 1 cup chopped onion
¼ to ½ cup chopped celery
2 to 4 cloves garlic
The shells and tails of 2 pounds shrimp
2 bay leaves
3 sprigs thyme
1 tsp peppercorns
1 lemon sliced
1 whole scotch bonnet
Hawaiian sea salt to taste
6 cups water
How to:
- Bring all the ingredients to a boil and then reduce the heat to a simmer
- Simmer for an hour or until the liquid has reduced to about 1 ½ cups or 2 cups
- Strain and set the liquid aside to use
For the shrimp:
2 pounds shrimp peeled and deveined (use the tails and shells for the stock)
Paprika to taste
½ tbsp all purpose Caribbean seasoning
½ tbsp dried parsley flakes
1 tsp fresh thyme leaves
½ tbsp goat curry powder
½ tbsp other dried spices of your choice- perhaps dried basil, oregano, onion powder
Black pepper to taste
How to:
- Rub the shrimp with the rest of the ingredients and set aside
For the shrimp etouffee:
4 tbsp butter
½ an onion sliced thin
1 to 2 cups mixed vegetables such as diced bell peppers and celery
1 tbsp all purpose Caribbean seasoning
¼ cup flour
Black pepper to taste
1 tsp julienned ginger
3 tomatoes diced
½ a scotch bonnet pepper diced
1 tbsp minced garlic
1 tbsp Worcestershire sauce
A handful of fresh parsley
The shrimp with the spices/herbs
The shrimp stock
Salt to taste (only add in the end if needed)
How to:
- Fry the onion in the butter then add in the vegetables and fry for a couple of minutes
- Add in the all purpose seasoning and mix in
- Add in the flour for a blonde roux (I know odd to add the vegetables first but I wanted to sauté them a bit first) and keep stirring
- As it thickens, add in some of the shrimp broth and mix in, forming a thick paste
- Keep adding the shrimp broth little by little, mixing continuously
- Once all the broth is in and the sauce has thickened, add in the garlic, ginger, black pepper, Worcestershire sauce, tomatoes, the diced scotch bonnet pepper, and the parsley
- Cover and simmer for about half an hour then add the shrimp in and simmer for an additional 10 minutes or until the shrimp is fully cooked
- Taste for salt and adjust if needed (I didn’t need to add any salt in this due to the other spices and seasonings)
- Serve with some rice and freshly squeezed lemon
ENJOY!
