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Shrimp Etoufeè
Botch
Posts: 16,582
Been seeing a lot of Chef Mike's food videos pop up lately, and every one I've tried has been very good. Saw this one for Shrimp Etoufeè, and gave it a try:
https://www.youtube.com/watch?v=Vx1yprdgs80
I deviated quite a bit from his recipe, as follows:
- I found frozen, raw shrimp, deheaded/deveined but the shell still on; I bought those as I wanted to start them on Egg;
- Par-grilled over a very hot fire, pecan chips, maybe 90 seconds per side (no time for a pic)
- The shells browned nicely, but the shrimp weren't tightly curled, didn't overcook them!
- Once cool, peeled the shrimp, and put the meat into the frig. Instead of making a separate stock with the shrimp shells/tails, I just simmered them in the chicken stock for ten minutes. The char/smoke carried over, Elixer!!
- I missed the celery in the ingredient list, so my "UNHoly Trinity" was green pepper, red bell pepper, and onion, with a pinch of celery salt.
- I used fire-roasted tomatoes instead of plain diced (I really like them)
- I had two jalapeños, one to slice fresh as a garnish, and the other roasted with the shrimp to add to the etoufeè. I ran out of time to slice the fresh one, and forgot about the roasting one until after lunch; it looked like someone else's chicken wings...
- I only added half the shrimp at the end, made sure to fish them all out of the sauce, and the remaining sauce I'll have for supper, along with the other half of shrimp (so I don't overcook them).
This one's a KEEPER! I usually avoid cajun/creole type recipes as there's usually so many ingredients, it's hard to cut the recipe down for just 2, 3 meals for one person; plus, good seafood is not easy to get around here. This recipe works for me, though. I really liked the spice rub that Chef Mike wrote up, can see using that in other dishes.
Some interesting discussion about the use of 'maters in this dish on EweTube; apparently Cajun Etoufeè doesn't use tomatoes, but Creole-style does.
Thanks for looking!
https://www.youtube.com/watch?v=Vx1yprdgs80I deviated quite a bit from his recipe, as follows:
- I found frozen, raw shrimp, deheaded/deveined but the shell still on; I bought those as I wanted to start them on Egg;
- Par-grilled over a very hot fire, pecan chips, maybe 90 seconds per side (no time for a pic)
- The shells browned nicely, but the shrimp weren't tightly curled, didn't overcook them!
- Once cool, peeled the shrimp, and put the meat into the frig. Instead of making a separate stock with the shrimp shells/tails, I just simmered them in the chicken stock for ten minutes. The char/smoke carried over, Elixer!!
- I missed the celery in the ingredient list, so my "UNHoly Trinity" was green pepper, red bell pepper, and onion, with a pinch of celery salt.
- I used fire-roasted tomatoes instead of plain diced (I really like them)
- I had two jalapeños, one to slice fresh as a garnish, and the other roasted with the shrimp to add to the etoufeè. I ran out of time to slice the fresh one, and forgot about the roasting one until after lunch; it looked like someone else's chicken wings...
- I only added half the shrimp at the end, made sure to fish them all out of the sauce, and the remaining sauce I'll have for supper, along with the other half of shrimp (so I don't overcook them).
This one's a KEEPER! I usually avoid cajun/creole type recipes as there's usually so many ingredients, it's hard to cut the recipe down for just 2, 3 meals for one person; plus, good seafood is not easy to get around here. This recipe works for me, though. I really liked the spice rub that Chef Mike wrote up, can see using that in other dishes.
Some interesting discussion about the use of 'maters in this dish on EweTube; apparently Cajun Etoufeè doesn't use tomatoes, but Creole-style does.
Thanks for looking!
___________
"They're eating the checks! They're eating the balances!"
Ogden, UT
Comments
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Very nice!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
One of my favorite dishes.. great jobCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Love it Botch. Gawjus work.....well sept the jap. @JohnnyTarheel you ever had it at the Cajun Queen? One of my favorite restaurants and menu items for sure.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
@northGAcock .... yeah Robin Cajun Queen is awesome. We go there there quite frequently...northGAcock said:Love it Botch. Gawjus work.....well sept the jap. @JohnnyTarheel you ever had it at the Cajun Queen? One of my favorite restaurants and menu items for sure.Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Will meet you there some time. Have a great 4th week my friend.JohnnyTarheel said:
@northGAcock .... yeah Robin Cajun Queen is awesome. We go there there quite frequently...northGAcock said:Love it Botch. Gawjus work.....well sept the jap. @JohnnyTarheel you ever had it at the Cajun Queen? One of my favorite restaurants and menu items for sure.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Looks delicious! I saw that the other day and want to try it as well. His stuff always looks great.
It's Chef John, BTW. I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
d'Oh!!! :facepalm:Carolina Q said:
It's Chef John, BTW.___________"They're eating the checks! They're eating the balances!"
Ogden, UT
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