Shrimp Etouffee Recipe - Spicy Creole/Cajun Shrimp Sauce on Rice - Frozen Shrimp Tips
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- Опубліковано 14 лип 2024
- Learn how to make a Shrimp Etouffee Recipe! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Creole/Cajun Shrimp Sauce on Rice recipe!
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Check out the recipe: www.allrecipes.com/Recipe/236320/Chef-Johns-Shrimp-Etouffee/
My girlfriend always asks me how I've become so good in the kitchen so I lie and tell her its just natural.. But she really doesn't know the connection I have to Chef Johns videos past 2AM
yep yep....same here!
hahahahahahhahahahahaahah
so accurate
GamersAlmanac She will find out someday. We always do.
funny.... But that's so nice to have a man in the kitchen. My husband makes awesome breakfast but anything else forget it
I live In a very small town. The largest grocery store is walmart. No meat or seafood market. All of the seafood items are frozen. We don't know how long it's been sitting there and the dishes just never taste quite the same. I've had the extra water issue myself. But I love these kinds of "use what you can find" types of videos.. and budget friendly meals.. more of these please
Walmart!? Sorry to hear.
@@TheMohadam Same here, Our Super Valu (locally owned) and Food Lion have gone, after the Super Walmart opened. We used to have a regular Walmart, but..... progress? On the bright side, there's a big - ish city 25 minutes away if you can travel. The food at our Super Walmart is pretty decent, except ground beef.
damn that sound depressing, sorry
As someone from the rural Midwest...if your town has a Walmart...its not small.
@@misst9 I think the point is that she has no access to fresh food
I was a chef, and watch his videos to learn a few tricks. Every cook has em. Thanks Chef John!
Dear sir, I have some trouble splashing my worcestershire sauce in the shape of a llama. It looks more like a pigeon on a tricycle. Will this ruin the dish or can it just be considered an unorthodox variation? At least I didn't make the mistake of frying "the other holy trinity". Thanks for the warning! That would have been a mess.
Two years old and this is still funny. Well played, Dirk
I keep getting something between an Ostrich and an Emu!!! Please help!!
Comedy is best left to professionals
Hmm maybe. My splash of sauce was shaped like a Chihuahua, but the dish was great!
Mine just looked like a splat! Guess I ruin it!!
Chef John, I love your videos! The continuous modulation of your voice actually helps to ease my anxiety, so your videos are both calming and educational! THANK YOU!!
I love his voice, too. Makes me want to tweak his cheeks. He's a hoot!
That blew my mind a little bit, Chef John. Thank you!
That over creamy, cheesy grits: HEAVEN ❤️
Yeeeeeessssss ❤️👌
Good idea! Will do that next time!
Dee-lish!
That’s the best!!!
that's good one. hey, all thanks to the power of technology. and all we need is the "can do" attitude and some basic cooking skill. That being said, keep I'm Asian growing up in USA. When I served the crowd, I've been told.... my Mexican dishes is a reminder of their grandma's. my Bean stews, Jambalaya, and Gumbo reminded them of their trip to Louisiana. my white sauce for pasta tasted like a pasta dish at their favorite restaurant. Also, I'm told everyday by the children that I serve, "you're THE best cook EVER!!". Now, that is very rewarding to me.
Again, all thanks to technology, the spirit of cooking, and the generosity of the chefs who shared their recipes. HAPPY COOKING ADVENTURE EVERYONE!!!!!
Finally made this dish for dinner and it was out of this world! Your recipe wasn’t overwhelming either. Thank you for all your wonderful recipes!😁🤙
I'm so happy I found this channel! Long-time fan but this is the first time I've been linked here, rather than starting from chef John's video & then following the link to read the recipe.
Just made this recipe.. The whole family loves it.. Thank you!!
The more I watch you, the more puns i hear, great recipes, and funny, well done John!
Just made this dish substituting andouille sausage for the shrimp. Nothing is quite so satisfying to the soul as good food. Thanks for the recipe, Chef.
Wow! My wife just finished it and can't stop singing my praises this is a great recipe especially when you do small things like brown the butter this is my new recipe
FoodWishes is one of the few channels I don't click away at the last few seconds.
I always at least wait untill I hear that godly, ''enjoy''
I just made this dish and it is super delicious and easy! Thank you, chef!
I didn’t even put chicken stock cuz I use fresh tomato purée, enough liquid for tha sauce. Two thumbs up!
I just got done making it and it came out perfect!! It taste just like back home in Louisiana 👌👌🍤🍤
Shiver me timbers that looks good
I take it as a good sign that one of my kitchen inspirations watches one of my other big kitchen inspiration's videos as well.
Yep sure do, love these vids
2 years later and i am still making this dish...one of my familys favorite. .thanks for sharing
Shrimp is one of my favorites and so versatile.
Wow , i just discovered this channel , im in love! Thanks for all the great recipies!
Bon appétit !
This guy is the best!. Easy cooking!.
I just made this for the first time and THIS DISH IS GRRRRREAT!!!! I added Andouille sausage to it as well and it was just....good! Thank you chef John!!
gotta love the way chef stirs
Yippeeeee! You made Shrimp Etoufee accessible for those of us living under a rock! Thank you! OOXOO
By god is this brilliant. Bless you for bringing this recipe online, my mouth is rejoicing for the flavors of creole and Cajun culinary love.
Eating this right now. SO GOOD on a cold evening!! Thanks John
Thank you for the tips on dealing with frozen shrimp!
Love your recipes and love your monologue.... Thank you....
OMGOODNESS!! That looks sooooo good!!
made this today & my hubby loved it! thanks chef john
Chef John, you always solve my recipe. delima! Thank You!!!!
You sound kind and joyful. It’s great.
You are my favorite UA-cam Chef! I learned so much out of watching your videos. More success to you, Sir!
Always so great! Chef John makes me laugh out loud. I think he's gonna give me crows feet. I love to listen to him. Glad for this quickie style of making etouffee. The more traditional way--where the roux cooks a LONG time until it turns peanut-butter color before adding in the mirepoix (the holy trinity, here) takes significantly more time (but is also fabulous). We all need shortcuts sometimes. Lastly, am grateful for the tips about dealing with waterlogged poor quality shrimp--I call myself a foodie, but had honestly never thought about that. Very helpful! Thanks, Chef John.
thanks to this video,now I know the magic of parsley on shrimps. sooo delicious...
Great recipe and explanation of why you do what you do! I will be making it tonight thanks to you
Making frozen shrimp work is tricky, nice, Chef.
well, some of us don't have an option... besides not using them, lol I'd rather use something fresh and not this, but sometimes you want some shrimp...
I enjoy listening to you as much as I enjoy watching the amazing food you cook!!! =}
The cadence of his voice is the funniest/most awesome thing on youtube :) Great recipes too.
I agree.
Likewise!😊
So sad that due to his "celebrity status" he doesn't care how much people like and enjoy him...
That's pretty bold, I found his fake way of speaking very annoying.
Possible, the funniest and slightly sarcastic, recipe for Etouffee. I've ever heard. That's why I loved it. Also, the tip for the frozen shrimp was great. You have nooo idea how hard it is to get good quality shrimp in middle america that is not waterlogged. Great vid.
Made it. It turned out great.
Can't wait to try this!!!
Just made this and it turned out excellent as always. Thank you, Chef John.
So i made this at work today. Oooo baby! So good!! I literally made it again! It was soo good!!
Made it yesterday, turned out superb. Just the right amount of heat. My kids loved it.... thanks Chef John! I did substitute red for green pepper and added 1/4 tsp of Kashmiri chilli to the spice mix
Great video, thanks! I like the tip about "shrimp stock" using the frozen shrimp. Can't wait to make this dish tonight
A real chef 👩🍳 👩🍳
Fantastic Recipe...Made it today!!
I love your recipes Chef John!!!!
Wow, Chef John really put so much thyme into this shrimp dish!
i think i'll make this tomorrow for my man and myself to enjoy..looks so good.
Your videos make me so happy ..... And hungry
Great recipe! My friends loved it!
Just made it. Excellent, Thank You!
Love this way to cook, super easy, really tasty.
I always enjoy your recipes. Thx chef 😊
I followed the recipe exactly and it is perfect! Thanks!
Eating this now...super delicious- intense but well balanced flavors and spices. I used red bell pepper and a cup of clam juice and everything worked out great.
Yes. Shrimp juice + clam juice = crushing this dish lovingly.
Amazingly Delicious, thank you
I love this guy!
I made this last night! And oh my god! Easy and Delish! Thanks!
I know this vid is 9 years old now, but I just watched the new Queer Eye season in New Orleans and Antoni made Shrimp Étouffée and I knew I had to try it. And on a whim I thought, maybe I'll try Chef John first to see if he's got a recipe and I was so excited to see this!!! I made it today almost exactly to recipe (removed celery due to allergies) and man oh man was it delicious. Going straight into my regular dinner rotation. Thanks for the great recipe!!! 😃✌️
Keep making videos! You are helpful, your voice overs are perfect and funny!
I love shrimp! Thank you for explaining how to rid of the extra water!!
I just made this! Great recipe! So flavorful!
OMG my boyfriend is cajun he was born and raised in Slidell Louisiana he loves this so much. I'm going to make this for him Thank you.
Our pescatarian son-in-law will be visiting for the Christmas holidays. We are fortunate enough to have recently purchased 30 lbs of head on shrimp @ $3. a pound. (Fresh from the waters at Jekyll Island, GA)
I will try this recipe tomorrow to make sure it is good enough 😜. Your videos are THE BOMB. The best!
BTW My husband doesn’t like leftovers, so lobster has been our casual Christmas Dinner for the past 15 years. (Served with my family traditional turkey potato dressing)
Can't please everybody. Your videos are easy to watch. Thanks
Looks completely yummy!
Yay for chef John's tips!
Love your sense of humor and the way you articulate yourself, makes the lessons more memorable. I also can't wait to try this!!!! Keep up the good work! Would you consider doing more videos like this, taking cheaper ingredients to turn into delicious, fulfilling meals like this one? I love the idea of this video!
I love these videos so much
Looks amazing. Can't wait to make it this weekend.
Always awesome!!!
I saw two videos, you have some really good work, and recipes. Keep up the great work!
love the frozen shrimp tip :)
Mmm this looks delicious!
thank you mr. chef jon, i am your biggest fan
This looks great
Gonna try this soon! Spicy shrimp, good combination!
cant wait to try this
Really gorgeous recipe,it needs to be try.
I thoroughly enjoy this channel.being born and raised in New Orleans. Sampling and enjoying several incarnations of Creole and Cajun food for over 42 years.our food is savoury NOT spicy. That is one of the biggest issues that I come across when it comes to chefs.plus-hot sauce is for killing bacteria before we eat raw oysters.
I've only just started acquiring a taste for shrimp (well, kinda), but I'm willing to give this a try! Thanks, Chef!
I made this tonight (sadly, with shrimp smaller than the bag would have suggested), but it was still great! I left out the hot sauce and extra cayanne at the end as my family isn't so big on spicy, but I just added those to my plate. First time I have ever made something creole, and I was very pleased.
I hear you on the spicy part. I LOVE spicy. In fact, I have a spicy salsa I purchased at our state fair; it is made using Ghost chili peppers, Trinidad Scorpion peppers, and Moruga peppers (the three hottest peppers on the planet), among other things. I love it but it would send everyone else in my family to the hospital (or at the very least knock them on their butt) so I only use it when cooking for myself. :D
This channel is my new addiction for some reason.
Looks delish! will try. thanks!!
you are a breath of fresh air! this looks great!:)
Ya did it again! Yum! Also want to compliment you on your choice of placemat and napkin. Really enhanced the color of the beautiful food.
Amazingly delicious! I'll definitely do it. Thanks for sharing this tasty recipe and so many others. ;)
Outstanding.
Mardi Gras 2018 and I'm cooking for about 15 people. This is it. Thanks.
gosh you are right because that is about the only shrimp I can get without paying an arm and a leg for them - going to try it - looks so good
Every time I watch your videos I get soooo hungry
I am from Louisiana and I like it!
Perfect! I have some frozen shrimp in my freezer right now! I think this may be tomorrow night's dinner!
I buy frozen and never fresh because, years ago on another cooking show I was told only buy frozen, this is because most unfrozen shrimp in stores has been frozen and refrozen. I buy frozen deveined. I can assure you John my love, I'm a big fan. I can get them browned by drying them and patting them. Love you. Big fan.
Excellent video and so well explained. I'm not an excellent cook, but, with your help, I will be.
We made this in my food chemistry class, albeit with bacon because it was way cheaper, but kids LOVED it. Science of thickening agents