Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, krazy kurland easy shrimp etouffee. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Krazy Kurland Easy Shrimp Etouffee is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Krazy Kurland Easy Shrimp Etouffee is something which I have loved my entire life. They’re nice and they look fantastic.
Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making sure you use Gulf shrimp for your etouffee), a Oh myyy this was so freaking delicious and easy to make. I was literally scrapping my plate. This classic and easy shrimp etouffee recipe comes together in just minutes but is special enough to serve to company.
To get started with this recipe, we must prepare a few ingredients. You can cook krazy kurland easy shrimp etouffee using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Krazy Kurland Easy Shrimp Etouffee:
- Prepare salted butter
- Prepare kosher salt
- Prepare bell pepper (optional); can use bottled, marinated peppers
- Make ready large onion, diced
- Take ribs celery
- Prepare garlic, minced
- Take chicken broth
- Make ready shrimp (or crawfish)
- Make ready table salt
- Take cayenne
- Take black pepper
- Take paprika
- Get parsley flakes
- Get lemon juice (approximately 1 lemon)
- Take sherry (or port or simply red wine)
- Prepare cornstarch in water (slurry) for thickening
This is the easiest etouffee recipe I've ever seen. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. I usually double the recipe and you can put as much red pepper as you like. An easy shortcut cheater etouffee that uses cream soup as a roux shortcut and works well for both shrimp and crawfish.
Instructions to make Krazy Kurland Easy Shrimp Etouffee:
- Soften vegetables in butter and kosher salt (shown with marinated red peppers included)
- Add remaining spices and cook for 3-4 minutes
- Add chicken broth and shrimp; cook semi-covered on medium heat approximately 30-40 min
- Add cornstarch slurry; cook approximately 5 minute untill desired consistency
- Done! Serve over rice (yellow rice shown)
Before you scoff at the ingredients in this shortcut method, I say give it a try. I feel certain you will be surprised. Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, you can substitute lobster or shrimp.
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