How to Make Gordon Ramsay Brad's shrimp and snapper ėtouffėe

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's shrimp and snapper ėtouffėe. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The shrimp are smothered (étouffée means smothered) in the rich sauce. Étouffée is a French word means "smothered" or "suffocated." As you can see in the photo, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. Shrimp étouffée is the classic Cajun and Creole dish of plump and tender shrimp smothered in a thick, rich roux-based sauce. It's not cooked like a traditional stew, which means you need to make sure the sauce is deeply flavorful before the shrimp ever enter the pot. This recipe gives you the tools to make.

Brad's shrimp and snapper ėtouffėe is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Brad's shrimp and snapper ėtouffėe is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Brad's shrimp and snapper ėtouffėe:

1. Get raw prawns 16-21 ct
2. Make ready red snapper filets
3. Prepare Louisiana fish fry breading
4. Take butter
5. Make ready flour
6. Make ready red onion, chopped
7. Get orange bell pepper, chopped
8. Get celery stalks, chopped
9. Make ready minced garlic
10. Take tomatoes, chopped
11. Make ready frozen okra, chopped
12. Make ready bay leaves
13. Take water
14. Get granulated chicken bouillon
15. Prepare Cajun seasoning. ie: Tony cacheree or slap yo mama
16. Take cayenne pepper
17. Prepare black pepper
18. Make ready Louisiana hot sauce, to taste
19. Get Sliced green onions
20. Get Prepared hot rice

All you'll need is some hot sauce and plenty bread, and dinner's ready. If you want more shrimp stock, you can take the tail shells from the frozen shrimp, or all the shells and heads from the fresh shrimp and depending on the amount of. The term étouffée (AY-too-fay) means smothered. In food parlance, that means the protein, usually shrimp or crawfish tails for this dish, are "smothered It is traditionally served over rice, but if you're going low-carb, etouffee is good over steamed riced cauliflower.

Steps to make Brad's shrimp and snapper ėtouffėe:

1. Peel the shrimp, place the shrimp in a bowl and the shells in a large sauce pot. As you continue to prep, throw all the trim in the pot as well. All the tomato ends, onion ends and some peel, all the celery greens and ends. Add the water and bring to a boil. Continue to simmer covered throughout cooking until needed.
2. Start the roux. Melt a stick of butter in a large deep wall frying pan or a Dutch oven. Let butter clarify for a minute. Add flour. Mix well. Keep on medium heat stirring frequently until roux gets dark brown and smells nutty. Around 8 min.
3. Preheat a deep fryer. Shake fish in a ziplock bag with the Louisiana fish fry. Deep fry at 350 until golden brown. Drain oil.
4. Next add onions, celery, and pepper to the roux. Saute until veggies have sweated off. Add garlic and cook 2 more minutes. Add tomatoes and okra. And Saute 5 more minutes.
5. Run the stock through a strainer and put back on the stove. Add chicken bouillon to taste.
6. Add broth a cup at a time to the veggies. Incorporate well each time you add. Keep adding until you have a thick gravy like sauce. Add bay leaves and spices to taste. Salt shrimp and let sit until veggies are tender.
7. When veggies are tender, add shrimp and cook 3 or 4 minutes until they are cooked through.
8. In a bowl plate rice in the middle pour etouffee around rice. Place fish on top of rice. Garnish with green onions. Serve immediately. Enjoy.

The term étouffée (AY-too-fay) means smothered. In food parlance, that means the protein, usually shrimp or crawfish tails for this dish, are "smothered It is traditionally served over rice, but if you're going low-carb, etouffee is good over steamed riced cauliflower. Creole cooks make etouffée as well, and however much it may vary from Cajun to Creole and from cook to cook, one constant remains: serving it Recipe Notes. You can buy shelled shrimp instead of shell-on shrimp, and use seafood stock, shrimp stock, or chicken stock instead of making a stock. Shrimp étouffée is a classic Cajun favorite that one must have when visiting Louisiana.

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