Chef John's Shrimp Etouffee

Ingredients

• Kashi granola Orchard Spice

  ready-to-eat

  100g

• Paprika

  ¾ tsp or 2g

• Thyme

  dried

  ¼ tsp, ground or 0.3g

• Oregano

  dried

  ¼ tsp, ground or 0.5g

• Cayenne pepper

  ¼ tsp or 0.5g

• Garlic powder

  ¼ tsp or 0.8g

• Onion powder

  ¼ tsp or 0.6g

• White pepper

  ground

  ¼ tsp, ground or 0.6g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Shrimp

  raw

  32 oz or 907g

• Salt

  table

  ½ tsp or 3g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Butter

  unsalted

  3 tbsp or 43g

• Onion

  raw

  ⅓ cup, sliced or 38g

• Green bell pepper

  raw

  ⅓ cup, sliced or 31g

• Celery

  raw

  ⅓ cup chopped or 34g

• All-purpose flour

  white, unenriched

  2 tbsp or 16g

• Orange tomatoes

  raw

  ½ cup, chopped or 79g

• Chicken stock

  home-prepared

  1 ¾ cup or 420g

• Worcestershire sauce

  ½ tsp or 3g

• Hot sauce

  ¹⁄₁₆ tsp or 0.3g

• Salt

  table

  1 dash or 0.4g

• Scallions

  raw

  ¼ cup, chopped or 25g

• White rice

  raw, long-grain, unenriched

  2 cup or 370g

Directions

1. Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
2. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
3. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
4. Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
5. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
6. Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
7. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
8. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
9. Recipe by: Chef John (source: https://www.allrecipes.com/recipe/236320/chef-johns-shrimp-etouffee/?internalSource=hub%20recipe&referringContentType=search%20results)