Lakeview Cafe

Cajun Shrimp Étouffée

Ingredients:

1 pound shrimp, peeled and deveined
2 tablespoons Creole seasoning
3 tablespoons unsalted butter
1 large onion, finely chopped
1 green bell pepper, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups shrimp stock or chicken stock
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Salt and pepper to taste
1/2 cup green onions, chopped
2 tablespoons fresh parsley, chopped
Directions:

Season the shrimp with 1 tablespoon of Creole seasoning.
In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.
Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.
Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.
Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings

Crispy Fried Shrimp

Ingredients:

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1 cup breadcrumbs
1/2 cup panko breadcrumbs
Vegetable oil, for frying
Lemon wedges, for serving
Fresh parsley, chopped (for garnish)
Directions:

In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
In another shallow dish, beat the eggs.
In a third shallow dish, mix the breadcrumbs and panko breadcrumbs.
Dredge each shrimp in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the shrimp in batches, cooking for 2-3 minutes per side or until golden brown and crispy. Do not overcrowd the skillet.
Remove the shrimp with a slotted spoon and drain on a paper towel-lined plate.
Serve immediately with lemon wedges and garnish with chopped parsley.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 300 kcal | Servings: 4 servings