Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's shrimp and snapper ėtouffėe. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Brad's shrimp and snapper ėtouffėe is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Brad's shrimp and snapper ėtouffėe is something that I’ve loved my entire life. They’re nice and they look wonderful.
The Crab stuff peppers & fried Pickles so delicious. Two fried red snappers, coconut shrimp & red snapper and another order of just shrimp. Jonathan and Brittany doing an outstanding job. In this episode we cook this beautiful seafood.
To begin with this recipe, we have to prepare a few components. You can cook brad's shrimp and snapper ėtouffėe using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Brad's shrimp and snapper ėtouffėe:
- Take 2 lbs raw prawns 16-21 ct
- Prepare 12 oz red snapper filets
- Get Louisiana fish fry breading
- Prepare 8 tbs butter
- Prepare 6 tbs flour
- Make ready 1 red onion, chopped
- Make ready 1 orange bell pepper, chopped
- Get 5 celery stalks, chopped
- Take 2 tbs minced garlic
- Prepare 4 tomatoes, chopped
- Make ready 1/2 bag frozen okra, chopped
- Get 3 bay leaves
- Take 3 cups water
- Make ready 1 tbsp granulated chicken bouillon
- Get 1-2 tbs Cajun seasoning. ie: Tony cacheree or slap yo mama
- Take 1/2 tsp cayenne pepper
- Take 1/2 tsp black pepper
- Take Louisiana hot sauce, to taste
- Prepare Sliced green onions
- Get Prepared hot rice
For a lower-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia. Hands down the best oysters and food around. We had the raw and parm oysters as well as the fried shrimp. Service is impeccable and the atmosphere is fun.
Instructions to make Brad's shrimp and snapper ėtouffėe:
- 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.
- 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.
- Preheat a deep fryer. Shake fish in a ziplock bag with the Louisiana fish fry. Deep fry at 350 until golden brown. Drain oil.
- 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.
- Run the stock through a strainer and put back on the stove. Add chicken bouillon to taste.
- 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.
- When veggies are tender, add shrimp and cook 3 or 4 minutes until they are cooked through.
- 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.
We had the raw and parm oysters as well as the fried shrimp. Service is impeccable and the atmosphere is fun. Can't wait to go… Yellowtail snapper and black grouper are standouts from the local waters. Sweeter than lobster, you can pop. I was feeling like surf and turf.
So that’s going to wrap it up for this exceptional food brad's shrimp and snapper ėtouffėe recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
