Blackened Shrimp Étouffée
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- เผยแพร่เมื่อ 22 ก.ค. 2024
- In time for Mardi Gras it's Blackened Shrimp Étouffée ⚜️💜💚💛🎉
For this New Orleans-inspired recipe, Chef Tom blackens shrimp on the griddle. Then serves it with rice and a creamy, Cajun spiced étouffée gravy for a delicious dish worthy of Fat Tuesday.
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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*PRODUCTS FEATURED*
FINEX 1QT CAST IRON SAUCE POT: bit.ly/3XuTtOW
HESTAN CUE SMART COUNTERTOP INDUCTION BURNER COOKTOP: bit.ly/3YLsQpG
YODER SMOKERS CAST IRON GRIDDLE: bit.ly/3ccfhHN
CATTLEMAN'S GRILL BLACKENING SEASONING, 9.9OZ: bit.ly/3hJ7hGv
YODER SMOKERS YS640S PELLET GRILL WITH ACS: bit.ly/3ua2HDh
CIAO DOP CERTIFIED SAN MARZANO TOMATOES, 28 OZ.: bit.ly/3POWt69
CHILE COLONIAL INFUSED SPICY OIL: bit.ly/3vwYIBM
FINEX 10" CAST IRON SKILLET: bit.ly/3CT1qpv
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00:00 Introduce Blackened Shrimp Étouffée
00:41 Peel the shrimp
01:53 Prep the shrimp
03:18 Build the Holy Trinity
04:35 Strain off the shrimp stock
05:05 Send the shrimp to the griddle
06:56 Build the etouffée
09:30 Finish cooking the shrimp
10:09 Take the etouffée off the grill
10:32 Plate it over rice
11:02 Get a taste
11:46 Like and subscribe
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This is a perfect example of a recipe that I probably would never attempt to make out of a cookbook, but watching this video makes it attainable. Great job!
Honestly, this one is fairly simple. We hope you will give it a try. Thanks for watching!
Fun tip from my Cajun grandmother - you can pre-toast the flour for the roux in the oven so you're not toasting flour in a pan. It can create flavors much deeper than simply pan cooking the flour with fat. I don't recall the specifics, but don't burn it was the just (lower heat from what I recall). You can also store the toasted roux flour in the freezer.
Already passed your suggestion along to Chef Tom, I bet this one gets a test drive :). Thaks for the tip and thank you for watching!
South Louisiana native here. Im impressed. Great job. BTW, Ettoufee means cooked down into a sauce . You know what saute means, well the further cooking into unrecognizable pieces is Ettoufee.
Nice job on the blackened shrimp. Don't see many youtube videos where they acually do it the way chef Paul did. Blackened shrimp are a pretty popular menu item here in Louisiana, I love them.
Great video! Thanks for sharing.
Yes!!
Please more Cajun/Creole recipes. This is by far my favorite flavor of food. Thank you!!
Request noted. Thanks for watching!
Another fantastic dish, Chef Tom! God bless! 😋🍤
Thanks soo much!
All your dishes look absolutely mint Chef Tom
Thanks so much and thanks for watching!
I love it. These wonderful little shrimps, lol
Right! This was a fantastic dish. Thanks for watching!
On my list to make!!! Love your videos!!!!!!
Thanks so much and thanks for watching!
This is about to go into my rotation. I love making gumbo and jambalaya, and this étouffée looks amazing and surprisingly straightforward. As always, thanks for an awesome recipe Chef 🤘
That is great to hear! Appreciate the great comment and thanks for watching!
Oh man! Looks so amazing it got me so hungry! Well done Chef Tom.
Thanks so much, honestly, the taste testers loved this one!
This was amazing and I love the spices that were used in this reciepe. I will share this with my family and friends!
We really appreciate the shares. New videos drop every Tuesday and Friday. Thanks for watching!
That looks absolutely delicious!
You are spot on; this one was a staff favorite. Thanks for watching!
looks great as always. i’m sure one of your seasoning mixes had it in there but for anyone else reading, cayenne pepper truly makes this dish pop.
In this recipe, neither seasoning is particularly hot, some additional Cayenne would fit the flavor profile and add some heat. This was an outstanding dish. Thanks for watching!
Awesome! I’ve had this with potato salad instead of rice and it was amazing! Don’t knock it! Can’t wait to try this recipe.
Hmm ... definitely worth a try! Thanks for watching!
I will be making this! That looks soooo good!!
You got that right; this dish was that good. Thanks for watching!
Thank you, Chef Tom.
You are very welcome, thanks for watching!
Perfect dish for a NYC winters day.
Couldn't agree more. Thanks for watching!
Superb as always. No awful music in the background, proper cooking. Love it! Greetings from the other side of the pond.
Thanks so much, we appreciate the compliment and thanks for watching!
That looks so good!
Soo good! Thanks for watching.
Outstanding
Much appreciated. Thanks for watching!
fantastic...thank you...greats from Germany
Thanks so much and thanks for watching!
Great job, Chef Tom, on doing a quick blackening technique. I love that approach! I'm gonna try that, man.
Good catch. This simple technique has been noted multiple times. Glad you are putting this technique to work, and thanks for watching!
Made it! my cajun friends loved it! Can't wait for the next recipe, it's spring might be a bit hard to tell up in your neck of the woods; but rainy season, how about a soup recipe, brisket, and veg, IDK you'll think of something, I have faith in you; or my all-time favorite breakfast hash! with or without the sunny-side-up egg, you do you! it will be great! thanks for the lessons.
Glad to hear you friends loved it! You know, Tom will be delivering some great recipes in the coming weeks!
Tom that looks delicious !!!!
You are spot on! This one was excellent.
I like the searing technique you used for the shrimp...thanks!
Glad you liked that technique, it's quick and easy and gets a great result. Thanks for watching!
Great video and recipe!!!
Thank you so much!
Looks delicious
You are spot on. Thanks for watching!
Thank you for introducing me to another dish that I didn't know about. Sounds very good, love the shrimp broth.
Dude. Looks so great. I love the little hit of cream at the end to bring it together.
You've got to make this one, easy enough to make and super delicious. Thanks for watching!
It's a winner.
Gotta try this one!
Definitely! It was a staff favorite for sure. Thanks for watching!
The shrimp sliding down, covered in sauce put this at a 10! You've out done yourself with this one.
Thank you for the great compliment and thanks for watching!
This is so getting made for dinner this week.
You'll be a hero for sure. Thanks for watching!
Looks bomb
You are spot on! Thanks for watching.
Just made this for dinner.. had to sub a few spices... but good lord this was just delicious.. thanks for a new staple recipe for my menu.
That's great news, glad you enjoyed it. Thanks for watching!
This is a great dish to have instead of spending a few hours making gumbo. We don't get crawfish here either but the shrimp are easy to get.
Yes! A great dish that is relatively quick to make ... we chose shrimp because it's readily available in our area. Thanks for watching!
Hmm may have to try.
Comes highly recommended from the taste testers! Thanks for watching!
Chopping meat is easy but cleaning and skinning shrimps are hard because they are small and you to clean and skin a lot of them but this hard work is worth it. Thanks for sharing this wonderful recipe.
You are welcome!! This one was a staff favorite.
ONE of my faves - especially with some cheezy grits... "smothered" or "suffocated", from the verb "étouffer"
Now we're talking! Thanks for the suggestion and thanks for watching!
really nice dish Chef Tom...I will take a big bowl of that with a nice super cold, not to heavy, beer
We're onboard with your suggestion. Thanks for watching!
Great looking dish Tom. I would still love to see you do one or two dishes with round steaks. Those are all I have left over from the 1/2 cow we bought.
Thanks for the compliment! You are right, we have never grilled a round steak on the channel, though we will see about working one in. You will find eye of round or bottom round in our jerky videos (sliced thin, of course), Italian & roast beef recipes (round roast, not steak) and the chicken fried steak video, where the steak was pounded out and tenderized. Thanks for watching!
TBH, shrimp or crawfish ettoufe are both common and well loved here in New Orleans. For my crawfish, I use leftover tails from a boil. For shrimp, I just buy fresh and clean them in the sink. Your shrimp were way small, but that's all good, the smaller ones are great in ettoufe. This recipe was spot on. Blackening was a bold move. I thought for sure they would come out rubbery, but you made sure it didn't. I'd eat this with you for damn sure.
Thanks for the compliment and thanks for watching!
I think you should make Shark etouffe
i don´t have the equipment whatsoever, hell i don´t even have a regular bbq as i´m living in an apartment. but i love your recipes and have tried a couple just with little alternative way of cooking the ingredients. someday i will have space and money and time and the equipment to fully embrace BBQing.
First off, it is great to have you on our channel! Our recipes are meant to be cooked on whatever source of heat you may have. Adapt the recipe to available products, to your preferences and certainly to your equipment. And of course, thanks for watching!
Hey Chef Tom, how about following the theme and doing a good smoked gumbo!
Request noted. Thanks for watching!
Looks so good! I love it! Keep up the great content family! 👊🏾
Thanks so much! More great recipes heading your way!
Made this tonight with a couple tweaks (used Malcom's Cajun seasoning and Frank's Red Hot). Huge hit with the family.
Sounds great! Glad you enjoyed the recipe and thanks for watching!
I dont remember the name of the place, but I had one of theee best shrimp etouffees in Madison Wi. It was super spicy and had a ton of flavor. Since then, I havent found anything like it. Yours looks and sounds comparable, only, thinking you could add quite a bit more to kick up the heat level. No biggie.. we can add as much as we choose on our end. That said..Im going to give your method a try and add the heat that we prefer on my own. Thanks for the vid sir. It really does look amazing!
Thanks Harry! We are confident that you will love this recipe, it is seriously good. Season to taste and enjoy! Thanks for watching.
The restaurant I work at is doing an Etouffe special. This looks 100000000000x better😂
Hmm ... this one is pretty simple, share it with your Chef and see if they'll make it! Thanks for watching!
Looks delicious though most etoufees don’t call for tomatoes bc then some get it confused with creole. But it’s a beautiful dish!!👏👏👏
You are right, it is best to proceed with caution when tackling a Cajun or Creole dish, the lines can get a little fuzzy. Thanks for the compliment and thanks for watching!
Have you done a video on Smoked Salmon or any other fish. I would be interested in seeing a smokes fish recipe/video.
He has, hot and cold.
Here' a link - www.youtube.com/@allthingsbbq/search?query=smoked%20salmon. Thanks for watching!
Wikipedia: In French, the word "étouffée" (borrowed into English as "stuffed" or "stifled") literally means "smothered" or "suffocated", from the verb "étouffer".[1]
Thanks for the insight and thanks for watching!
Nice looking recipe.
Byw, I'm French (Canadian) and was not even aware of this meaning of Étouffé. Common translation would normally be Suffocated, lol!
The folks from Louisiana say "smothered :)." Thanks for watching!
Request: A simple recipe for bone marrow on toasted bread
Request noted. Thanks!
Etouffee is French for "smother". Looks awesome.
That is great to know, much appreciated. It was a good one for sure, thanks for watching!
I think I'm going to give room service a jangle and have them send up some Étouffée.
can you do a brisket- corn beef ... thank you
Request noted. Thanks for watching!
Looks delicious Chef Tom. That sear on the shrimp was perfect. Etouffee is a big word to be tossing around Wichita, Kansas. 😁
Oh yes it is! The folks who have book marked Etouffee were the first on the scene when this video dropped. Disparaging words I tell you :). There was one tiny problem with this dish, he didn't make nearly enough or the taste testers! Thanks for watching!
Hi ChefTomi missed what kind of stock you add in your rue.
The shrimp tail infused chicken stock he made at the beginning of the Video.
Our friend ryguyw1 nailed it, thank you! The stock detail begins at 1:35 - th-cam.com/video/Spuy70ypWv8/w-d-xo.html. Thanks!
I must make this one!
Do it! Thanks for watching.
have you tried blending up the shrimp shells before you steep and cook them? i read about that once on a blog recipe for making a laksa. i think it helped extract more flavor. i still strained it like you did, but it made the stupidest best shrimp stock i have ever made. the flavor was so intense and great. i now never think of shrimp shells as waste.
Suggested technique noted. Thanks for watching!
Circling back to the "blending up the shrimp shells," that'll get a test drive in our kitchen. Thank again!
@@allthingsbbq oh for sure. i'm glad to still be watching you guys years later.
remembering again what i did to make a nice keto friendly stock, i just thickened with some guar gum or xanthan gum, i don't remember which, and it was just so rich with flavor. only shrimp shells, water, maybe some salt. not even starting with chicken stock.
just enough water to cover, like you did in the video. i had used an immersion blender, so i just blended the raw shells in my steel 4 or 5 QT pot. so my shells were probably decently coarse still. at the very least, i'm maybe the agitation "crinkled and broke open everything". like how you crinkle wax paper and it's no longer smooth and flat.
i had 0 problems with any fine shell parts in my final liquid.
Do you think this would work with the Shrimp and Grits recipe or would the texture be off?
From the Chef, yes, blackening the shrimp will work for shrimp and grits, just be careful not to overcook the shrimp by adding them to the sauce to early. Add them at the end of the cook. Thanks for watching!
Man!... Frickin science needs to get working on taste-o-vision like yesterday cuz I want to crawl through the screen and eat that rn. Omg it looks delish.
I mean come on, even smell-o-vision would be good. And you are spot on ... so dang good!!
@@allthingsbbq yeah... Except smell o vision would be useless for me. My nose doesn't process smells. So I can't smell anything.
well.. thats the the weekend cook up sorted..
Soo good, you'll be deeply appreciated. Thanks for watching!
👏👏👏👏👏👏👏😋
We totally agree with your assessment! Thanks for watching!
Honest question: During the 'blackening' process, aren't you scorching/burning the spices? This is flesh on metal, not over flame. Is the butter preventing the bitter/rancid taste there? 600 degrees?
That's why it's called blackened. The spices are burned. In fact when people make blackened catfish or red fish most people do it out doors because the fumes will tear you up. LOL
Good question. The shrimp were grilled for ~ 30-seconds per side, this spice blend holds up well to the direct/intense heat. The shrimp weren't fully cooked but were cooked to incorporate and finish cooking in the dish. We do a lot of blackening around here, chicken, shrimp, salmon, chops and more. The outcome is always great, Thanks for watching!
@@allthingsbbq thank you for responding! What about the spices hold up against the heat? Were they burned? and if so, how would you describe that flavor (blackend, but more honest).? The butter obviously softens the burning process. You wouldn't put course ground pepper on a 600 degree flat top., but you would these other spices. on shrimp. why?
@@HarrySmith-uh9ir The spices are supposed to get charred. That's the whole idea. Most, but not all of the spices are charred. Look it up since these guys are not going to answer your original question. I've been in Louisiana for over 50 years and have a few friends that are chefs. not to mention I've known a few well known chefs in Louisiana that are now retired.
In the spring of 1980, Chef Prudhomme decided to unveil something new. He’d been experimenting for years with a method of coating seafood with a variety of Cajun herbs and spices, cooking the fish in a cast-iron pan until charred (thus “blackened”).
Etoufee in South Louisiana means smothered
Thanks for that! Hoped you enjoyed the recipe!
Could you swap out the shrimp with chicken and andouille?
Absolutely! We enccourage folks to adjust the recipes to suit their preferences. It would be great. Thanks for watching!
Actually, I've ate a lot of Shrimp Etoufee that was more common until crawfish became gourmet.
We chose shrimp because of its availability in Wichita, KS. Thanks for watching!
I don't even like sea food but if that were put in front of me, I would have to at least try it.
Mighty fine eating, heck, you might enjoy it. Thanks for watching!
It sounded like eating a bowl full of gravy was a bad thing. Did I miss understand? How can eating a bowl full of gravy be bad? I mean, listen to the words. Bowl full of GRAVY! (just sounds like a love you only different)
A bowl full of gravy will put a smile on a bad day! Thanks for watching!
😬😬😬😬 I'm from louisana
Hmm ... did you enjoy the recipe? Thanks for watching!
@allthingsbbq I enjoy all your recipes except for this one lol it looked good ... but that roux that's a flavor explosion
Come on, Chef - you don't wanna seine some crawdads out of the Arkansas?
You know that was heavily discussed, then put to a vote. In the end, the OTC shrimp won by a thin margin. The crawfish demanded a recount but were silenced by a pot of boiling water. Thanks for watching!
It’s like you’re a mind-reader.
Hmm ... great food kind of does that :). Thanks for watching!!
laissez le bon temps rouler
Let the good times roll indeed!! Thanks for watching!
Étouffée - to smother, nice try though. Your pronunciation would drive my Cajun grandmother nuts. Also, adding the tomato makes your Étouffée Creole.
Cheers, and laissez le bon temps rouler!
Maybe we say, "let the good times roll," with or without tomatoes! Appreciate the insight and thanks for watching!
@@allthingsbbq I'm indifferent to Cajun or Creole, both are wonderful culinary representations of Louisiana.
Good lord..
Praise the Lord and pass the Etouffee! Thanks for watching!
@allthingsbbq I'm making this tonight bc of you bro! You inspire me to do more in the cooking game
Hey sir l just came across your channel and must say I am impressed...
So if you take cooking requests from your subscribers ten let me go ahead and subscribe now...
I want to see what you can do with some slow cooker beef short ribs, or some braised short ribs in a dutch oven...
Chef I got all kind of ideas for you, and I'm not a chef myself I'm just a cook and practice...
Your request has been noted! Here is a link to some short rib recipes - www.youtube.com/@allthingsbbq/search?query=short%20ribs. Send your requests to info@atbbq.com. Thanks for watching!
@@allthingsbbq
Thanks for your response chef Tom, I can't wait to see you throw down on them there beef short-ribs, and thanks for the link l look forward to what you're bringing to your channel...
Thanks...
good recipe bad host
Add some fried catfish and you'll be in business!
Oh my! There's no end to the great ways to enjoy this dish. Thanks for the comment and thanks for watching!
There is no tomato in etouffee
Thanks for your insight and thanks for watching!
Nice Finex skillet!
No question about that, they are a work of art. Thanks for watching!
Did somebody just put heavy cream and tomatoes in Ettoufee? Nooo. lol Needs more butter and flour and roux needs to be made independently, then added to veggies. Looks good though. should have cut the Shrimp in half to make it go further.
Taking notes over here :)! Thanks for watching!!
Those look like 16 18s... actually a perfect shrimp. The great big ones are not as good.
Seemed like the best size for this recipe. Thanks for watching!
I'm sorry. The way you Étouffée is driving me nuts.
Slip past the pronunciation and cook the recipe, you won't be disappointed. Thanks for watching!!
@@allthingsbbq I planned on it. I love seafood. I always wanted to make Étouffée