Best Shrimp Poutine Recipes

SHRIMP POUTINE RECIPE - (3.5/5)

Steps:

• Toss the shrimp with the garlic salt, salt, and pepper. Set aside. Preheat oven to 450 F. Make the sauce: In a 2-qt saucepan (that has a lid), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly. Do not brown the roux. Slowly, whisk in the milk and cook until thickened, whisking constantly, about 5 minutes. Remove from heat and whisk in the salt, pepper, and shredded cheese until melted. Place a paper towel over the pot and cover with the lid to keep warm. Spread the fries out in a single layer on a large baking sheet (such as a jelly-roll pan) and bake according to package directions. Meanwhile, cook the shrimp: Heat a large skillet over medium-high heat; add olive oil, swirl around to distribute. Add shrimp and cook for 1-2 minutes on each side, or just until done. Don't overcook your shrimp. When fries are done, arrange them on a serving platter or 4 individual plates. Scatter the shrimp over the fries then drizzle with the cheese sauce. Garnish with chopped green onions and serve immediately.

SHRIMP BISQUE POUTINE

Steps:

• For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve.
• Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes.
• Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving.
• For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper.
• Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!

SHRIMP BISQUE POUTINE

Steps:

• For the shrimp gravy:.
• Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve.
• Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes.
• Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving.
• For the fries:.
• Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper.
• Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!

SHRIMP BISQUE POUTINE

Steps:

• For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve. Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes. Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving. For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper. Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!