Best Shrimp And Black Eyed Pea Etouffe Recipes

Grandma Cassie's Shrimp Étoufée image

Provided by Kwame Onwuachi

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 stick (8 tablespoons) (1/2 cup) unsalted butter
1/2 cup all-purpose flour
1 medium onion, small diced
2 large ribs of celery, small diced
1 large green bell pepper, small diced
5 garlic cloves, coarsely chopped
1 tablespoon Cajun spice
1 bay leaf
4 sprigs fresh thyme
4 cups (1 quart) shrimp stock
2 pounds shrimp, peeled and deveined
Kosher salt
Cooked rice, for serving

Steps:

In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
Add the shrimp stock in thirds, and simmer for 30 minutes.
Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
Season to taste with salt and serve with rice.

Shrimp Etoufee image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

1/2 cup canola oil
1/2 cup all-purpose flour
1 teaspoon chopped fresh thyme
3 cloves garlic, finely chopped
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded, ribs removed and chopped
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
2 cups chicken stock
One 8-ounce bottle clam juice
One 14.5-ounce can fire-roasted diced tomatoes
Big dash hot sauce, such as Tabasco
Big dash Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
4 green onions, sliced
Cooked long-grain rice, for serving

Steps:

Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it's the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
Serve in a bowl with a mound of white rice in the center.

Garlicky Black-Pepper Shrimp and Black-Eyed Peas image

Provided by KathyP53

Categories Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

4 slices bacon
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
1 bay leaf
1 teaspoon dried thyme
1/8 teaspoon hot red pepper flakes
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth
3 tablespoons extra virgin olive oil
1 lb large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine

Steps:

Cook bacon in a 12" heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook scallions, carrot, celery, bell pepper, 2 large garlic cloves, bay leaf, thyme, red pepper flakes, 1/8 tsp salt and 1/4 tsp pepper in bacon fat in skillet over medium heat, stirring occasionally until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simer for 5 minutes. Transfer to a bowl.
Heat oil in skillet over medium-high heat until it shimmers.
Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with remaining garlic, stirring occasionally, untiljust opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to boil, then briskly simmer for 2 minutes. Add bacon and black-eyed pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaf.

Nutrition Facts : Calories 361.3, Fat 16.2, SaturatedFat 3.8, Cholesterol 125.5, Sodium 698.9, Carbohydrate 25, Fiber 5.7, Sugar 1.4, Protein 25.9

Shrimp and Black-Eyed Pea Etouffe image

Provided by EmilyStrikesAgain

Time 45m

Yield 10 serving(s)

Number Of Ingredients 18

4 slices bacon, chopped
1 lb spanish chorizo sausage, thinly sliced
1 yellow onion, chopped
1 red bell pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 (14 ounce) cans black-eyed peas, drained
2 (8 ounce) bottles clam juice
1 (28 ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 lb medium shrimp, peeled, deveined
1 pint grape tomatoes, halved
5 green onions, white and some green, thinly sliced
1/4 cup chopped flat leaf parsley

Steps:

Cook bacon in a Dutch oven over medium-high heat, turning once, until crisp, about 4 minutes. Stir in sausage; cook, stirring, until sausage begins to brown. Transfer bacon and sausage to a paper towel. Add onion, bell pepper and celery to the Dutch oven; cook, stirring, until vegetables begin to soften, about 4 minutes. Add garlic; cook, stirring, 1 minute.
Stir in the black-eyed peas, clam juice, crushed tomatoes, thyme, paprika, salt, red pepper, and black pepper to taste. Heat to a boil; lower heat to a simmer. Cover; cook 10 minutes. Stir in shrimp; cook, stirring, until shrimp turns pink, about 5 minutes. Stir in tomatoes and reserved bacon and sausage; cook, stirring 1 minute. Stir in green onions and parsley.