CTV Recipes
Search Recipes
Shrimp étouffée with cajun shrimp cakes
This classic Louisiana stew is made with shrimp, onion, celery, green pepper, and a simple roux to thicken it up and served with crispy on the outside, and soft on the inside Cajun shrimp cakes.
YIELDS
2
Ingredients
Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon sugar
Étouffée
- 12 large shrimp (peeled and deveined) shells reserved for cooking)
- 1 litre chicken stock
- 2 bay leaf
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green pepper, diced
- 3 stalks celery, diced
- 2 tablespoons flour
- 1/4 cup vegetable oil
- 1/4 cup stout beer
- 4 dashes Worcestershire sauce
- 3 dashes hot sauce
Shrimp cakes
- 12 shrimp, pulsed in chopper to a coarse paste
- 1/2 onion, minced
- 1 stalk celery, minced
- 2 garlic cloves, minced
- 1/2 teaspoon old bay seasoning
- 4 tablespoons mayonnaise
- 1 teaspoon cajun seasoning
- 1/4 cup vegetable oil, for cooking
- 2 tablespoons panko breadcrumbs + 1/4 cup panko for the finished shrimp cakes
Serve
- Green onions, sliced, to garnish
Directions
Cajun seasoning
- In a small bowl combine smoked paprika, sweet paprika, garlic powder, onion powder, cayenne, black pepper, oregano, thyme, salt, and sugar. Reserve.
Étouffée
- In a sauce pot on medium-high heat add the chicken stock and the shrimp shells, allow to simmer for two minutes and reduce heat to low and keep warm for the étouffe.
- In a Dutch oven on medium-high heat add the oil and allow to heat, add the flour and cook while stirring constantly making a roux. Remove roux from pan when it is a dark brown colour and has a nutty smell (about three to four minutes) in the same pot and an additional splash of oil and sauté the peppers, onions, celery and garlic and cook until translucent (about two to three minutes) add the roux into the vegetables and stir, slowly add the shrimp and chicken stock into the roux one cup at a time while stirring, once thick add the creole seasoning reserving one tbsp of the seasoning for the shrimp cakes.
- Finish étouffée with Worcestershire, hot sauce and stout beer. Reduce heat to low and allow to simmer remembering to stir occasionally.
Shrimp cakes
- Combine all ingredients in a medium size bowl and mix to combine
- Spread a one-quarter cup of Panko onto a baking sheet lined with parchment. Divide the shrimp cakes into even amounts and shape them into cakes with your hands. Place cakes onto the Panko-dusted baking sheet and allow to firm up in the fridge (about 10 minutes)
- In a large skillet heat one-quarter cup of the vegetable oil to medium-high heat. Cook the shrimp cakes planks side down until golden (about three minutes) flip the cakes and allow to cook for an additional one to two minutes.
Serve
- Ladle étouffe into a coupe bowl and place the shrimp cakes in the centre, garnish with green onions and serve. Enjoy!
