Instead of Gumbo what about Cindy's Etouffee?

It is a simple recipe but oh so good.

Home Cookin Chapter: Recipes From Thibeault's Table

Prawn (Crawfish) Ãtouffée
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Source: C. Macolini

Although the recipe calls for Crawfish I always use Prawns.

1/4 cup butter or margarine
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1/2 to 1 teaspoon ground red pepper
1 (14 1/2-ounce) can chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds cooked, peeled crawfish tails*
Hot cooked rice
Garnishes: chopped fresh chives, ground red pepper

MELT butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or
until thoroughly heated. Serve with rice. Garnish, if desired. Prep: 35
min., Cook: 30 min.

*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.

I have red pepper corns. Is that what this calls for? I also have cayenne.

Sounds delish! And I can use up some of the frozen chicken broth, too.

Eileen, I use Cayenne pepper.

Ann

I don't have a recipe for you, but my thought when I heard they were already cooked was some type of dip, either a cold one with cream cheese and such, or a hot one (like some type of shrimp and artichoke dip)...

I have a bag like that in my freezer too...
I think I will chop them up and make a generic creamed soup with sea food! LOL!
I'll sautee some onion and celery and perhaps a little red bell pepper for color, add flour and chicken stock sort of like a white sauce....then when thickened add the chopped shrimp, milk, maybe coconut milk...maybe cream....sherryw ine...and call it soup.
I think the chopped shrimp will show their time in the freezer less than would.
Might be good with some mushrooms in there too...
Linda C

Cindy's Etoufee is a big favorite here too. I sometimes just throw already cooked shrimp into spicy marinara sauce - extra garlic, hot red pepper and white wine to your regular marinara - we love it that way. Ginger's recipe is a favorite too - and you can use pre-cooked shrimp if you wanted to just add them in at the end. Cindy's lime ranch pasta shrimp salad is real good too - if you want to go cold!

FESTIVE SHRIMP (Serves 4)
Posted by: Ginger_St_Thomas (My Page) on Thu, Feb 27, 03 at 5:07
1/3 cup butter
2 TBL olive oil
2 shallots, minced
2 garlic cloves,minced
1 lb uncooked shrimp, peeled & deveined
3 small plum tomatoes, seeded & chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each, salt & pepper
1/2 cup dry sherry
3 bunches fresh spinach, rinsed, drained, stems removed
1/2 cup heavy cream

Hot cooked rice Melt the butter w/the olive oil ina large skillet over medium-low heat. Add the shallots & garlic. Saute 5 minutes. Add the shrimp, tomatoes, basil, oregano, salt & pepper. Saute until the shrimp begin to turn pink.
Add the sherry & spinach to the shrimp mixture. Cook, covered, for 5 minutes or until the spinach wilts, stirring occasionally. Stir in the cream. Heat through, stirring frequently. Serve over rice.~~

Cindy's Shrimp Lime Pasta Salad
(Cindy5NY)

1 pound medium shell pasta
1 pound cooked shrimp
1/2 cup green onions, sliced
2 stalks celery, chopped
1 1/2 cups Ranch dressing (preferably homemade)
Lime juice

Cook pasta, drain, cool. Combine pasta, shrimp, onions, celery, and half of
Ranch dressing, add a couple of squirts of lime juice. Just before serving, add
remaining dressing and a couple more squirts of lime juice, according to taste.

Some kind of dip sounds good but I can't feed that kind of food to my ex who is diabetic and has congestive heart failure and is many pounds overweight. He'd eat it but I have my karma to consider. ;)

Cindy's étouffée will get a slim down with reduced butter and no salt. I will also use brown rice instead of white.

This is a very easy and quick soup. I make it often & freeze it , although I would not freeze if using precooked frozen shrimp. It came from Southern Living magazine about 10 years ago. I keep the clam juice in the pantry for this recipe. Often I double it and I don't really measure the ingredients.

SHRIMP-CHEESE SOUP

1 lb unpeeled jumbo fresh shrimp *I use leftover steamed shrimp most of the time- or frozen -adjust the time
1T butter
2T olive oil
1-2 garlic cloves minced
1 med onion minced *I large dice
1 Cup dry white wine
1 8oz bottle clam juice
4 tomatoes peeled & chopped * out of season or in a hurry I use Delmonte petite diced tomotes w/ the juice-love w/ jalepeno
1 tsp salt
3/4 tsp dried oregano
1/2 tsp freshly gound pepper
1 4 oz pkg feta cheese crumbled
3/4 cup chopped fresh parsley * dried is okay

Peel shrimp & devein.
Melt butter & oil in a Dutch oven over med heat. Add onion and garlic; saute 5 mins,stirring constantly (Here I add a diced carrot for color and crunch sometimes)
Add wine & next 5 ingredients; bring to a boil. Reduce heat and simmer 10 mins or until thickened.
Stir in cheese & simmer 10 mins. (You can cover & let this sit for awhile until you are just ready to sit down to dinner - tastes better if allowed to rest and meld flavors)
Add shrimp and cook 3-5 mins or just until shrimp turns pick. (If already cooked - just cook until heated thru)
Stir in parsley.

Prep time: 15 mins
Cook time: 30 mins
I garnish each bowl with more crumbled cheese and fresh ground pepper.
I actually serve this soup to company for a casual meal - Serve with fresh bread.

These all are amazing recipes! I will copy and keep. I must confess, I will do a major butter/oil/cream/salt reduction on all of these. Not so young and slim anymore and I have no interest in spending hours in the gym to work off the butter. Sigh. I remember butter and cream with such fondness, too...and my old friend salt. ;)

I know I've posted this before, but it's a good one for someone who is keeping to a low fat diet. Just watch the quantities of avocado and oil.
The dressing is wonderful!

SHRIMP SALAD WITH PINK GRAPEFRUIT
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1 lg French lettuce
16 lg Jumbo Shrimp
2 lg Pink Grapefruit
1 sliced avocado

For dressing:
1/4 c Orange juice
1/8 c Vinegar
1/4 c Olive oil
1/8 c Corn oil
1/4 c Green olives chopped
1/4 c Onion chopped
1/4 c Parsley chopped
1 t Cayenne pepper
1 t Paprika (Spanish pimenton)
Salt and pepper

Cook the shrimps as usual, peel them. Peel the
grapefruit and separate each piece, also peel the
white skin, being careful to get the complete pieces.
Prepare the dressing by mixing all the ingredients.

To serve: put the lettuce leaves on the dish, adorn with the grapefruit, avocado and shrimp.

Put the dressing on top and serve.

This salad will be better if the dressing can be prepared two hours before.

Exported and adapted from MasterCook
Patricia Wriedt.

SharonCb

We like prawn and asparagus risotto made with a lemon risotto base, and spaghetti with a rose sauce (tomato base thinned with cream) with prawns in it. Both quick and easy.

They all sound good. What about bacon wrapped shrimp, slatered in BBQ sauce and grilled? I figure the fat and spices will fix them well.

SCAMPI! SCAMPI! SCAMPI! SCAMPI!

Did I mention that I like SCAMPI!!!!!

Yes, Scampi!

I just made a big scampi dish earlier this week and served it over angel hair pasta. Even the leftovers were good!

There is a shrimp recipe from Craig Claiborne's NY Times cookbook that we love. I'll have to check it out this weekend and post it. Takes 2 lbs. of shrimp, but I usually cut it back to 1#.

I had this at at restaurant recently and it was very good,I know its not what you are looking for,but thought I would throw it in anyway.It was rotel dip w/spinach and shrimp in it,it was so good.It would be so easy to make at home.Now I want some.

Shelley