How to Cook Appetizing Krazy Kurland Easy Shrimp Etouffee

Krazy Kurland Easy Shrimp Etouffee. Krazy Kurland Easy Shrimp Etouffee No roux in this etouffee, so it's quite fast to make. I thicken it at the end with a little cornstarch instead. 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.

Krazy Kurland Easy Shrimp Etouffee Here is how you cook it. Ingredients of Krazy Kurland Easy Shrimp Etouffee. Buy the shrimp or crawfish already peeled and deheaded to make your time in the kitchen even shorter. You can have Krazy Kurland Easy Shrimp Etouffee using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Krazy Kurland Easy Shrimp Etouffee

  1. It’s 1/2 stick of salted butter.
  2. Prepare 2 pinches of kosher salt.
  3. Prepare 1 of bell pepper (optional); can use bottled, marinated peppers.
  4. You need 1 of large onion, diced.
  5. It’s 4-6 of ribs celery.
  6. You need 4 cloves of garlic, minced.
  7. You need 1 can (14 oz) of chicken broth.
  8. It’s 2 lbs of shrimp (or crawfish).
  9. Prepare 1 tsp of table salt.
  10. It’s 1 tsp of cayenne.
  11. It’s 1 tsp of black pepper.
  12. You need 1 TBSP of paprika.
  13. You need 1 TBSP of parsley flakes.
  14. You need 3 TBSP of lemon juice (approximately 1 lemon).
  15. You need 3 TBSP of sherry (or port or simply red wine).
  16. Prepare 2 TBSP of cornstarch in water (slurry) for thickening.

See recipes for Krazy Kurland Easy Shrimp Etouffee too. No roux in this etouffee, so it's quite fast to make. I thicken it at the end with a little cornstarch instead. eating myself alive. I absolutely LOVE them and they are pretty simple to make!

Krazy Kurland Easy Shrimp Etouffee step by step

  1. Soften vegetables in butter and kosher salt (shown with marinated red peppers included).
  2. Add remaining spices and cook for 3-4 minutes.
  3. Add chicken broth and shrimp; cook semi-covered on medium heat approximately 30-40 min.
  4. Add cornstarch slurry; cook approximately 5 minute untill desired consistency.
  5. Done! Serve over rice (yellow rice shown).

No roux in this etouffee, so it's quite fast to make. I thicken it at the end with a little cornstarch instead. Great low fat sauce for pasta. Makes plenty for carbanada pasta bag and a meat like chicken Jon. Chinese-style shrimp balls with shrimp sauce.

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