Kevin Belton is a renowned chef from the Cajun region of Louisiana. He has won numerous awards for his unique and delicious dishes, including shrimp etouffee.
This classic dish consists of shrimp cooked in a rich sauce filled with flavorful ingredients. It’s the perfect meal to add some Louisiana flare to your dinner table! This guide for Kevin Belton’s Shrimp Etouffee is sure to become a favorite.
By following the instructions and tips in this article, you’ll be able to whip up this delicious dish in no time at all. So grab your ingredients, put on some music, and start cooking an amazing meal that will take your taste buds on a flavor-filled trip!
What is Kevin Belton’s Shrimp Etouffee?
Kevin Belton’s Shrimp Etouffee is a classic Cajun dish that has been around for centuries. It features succulent shrimp cooked in a luscious sauce filled with flavorful ingredients such as garlic, onion, bell peppers, and creole seasonings.
The end result is a dish that is rich and comforting, perfect for any special occasion or weeknight meal. When it comes to making this dish, Kevin Belton is one of the best chefs around.
He has been cooking for over 30 years and has perfected this classic recipe. His shrimp etouffee is filled with bold flavors that will take your taste buds on a flavorful adventure!
What does it taste like?
Kevin Belton’s Shrimp Etouffee is a savory dish that is sure to tantalize your taste buds. The flavors of the shrimp, garlic, and creole seasonings all combine to create a delicious creamy sauce that will have you coming back for more.
The tomatoes add a slight acidity to the sauce, creating an interesting balance between sweet and savory flavors. The addition of Worcestershire sauce, hot sauce, brown sugar, and all-purpose flour adds further depth and complexity to this delectable dish.
The white rice provides a crunchy texture that compliments the creaminess of the etouffee. Finally, cayenne pepper adds just the right amount of heat without overpowering the dish, and Italian parsley adds a fresh and vibrant finish.
How did I first get introduced to Kevin Belton’s Shrimp Etouffee?
I first got introduced to Kevin Belton’s Shrimp Etouffee when I was a student in the culinary arts program at college. My professor had us watch some of his cooking shows and videos, and he demonstrated how to make this dish.
At that moment, I knew I wanted to learn more about making this amazing dish. So I started researching and studying his recipes, and I was instantly hooked.
I bought all of his cooking books and DVDs, watched every episode of his show on TV, and even visited one of his restaurants in New Orleans. Every time I watched him make this dish, I felt inspired to try it myself.
Finally, after much practice and several attempts at making the dish, I was able to perfect it. Kevin Belton’s Shrimp Etouffee has become one of my go-to recipes anytime I’m entertaining. It’s a great way to impress guests and show off my culinary skills!
I can easily say that I am now a huge fan of Kevin Belton’s cooking, and his Shrimp Etouffee is one of my all-time favorite dishes. I’m sure it will become one of yours too if you give it a try!
How to make Kevin Belton’s Shrimp Etouffee?
Making Kevin Belton’s Shrimp Etouffee is an easy and fun process. All you need to do is follow the instructions below and add a little bit of your own flair.
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Ingredients
- Shrimp: this is the base of the dish, providing it with its seafood flavor.
- Butter: adds a rich and creamy flavor to the dish.
- Garlic: provides a subtle flavor that pairs wonderfully with shrimp.
- Onions: contributes an oniony sweetness.
- Bell Pepper: gives the etouffee added texture and color.
- Creole Seasoning: adds a range of flavors, such as garlic, paprika, onion powder, and cayenne.
- Tomatoes: provide a slight acidity to balance out the richness of the butter.
- Worcestershire Sauce: adds an umami flavor to the etouffee.
- Hot Sauce: provides a spicy kick to the dish.
- Brown Sugar: adds a touch of sweetness.
- All-purpose Flour: thickens the etouffee, giving it an extra creamy texture.
- White Rice: gives each bite an added crunch and nuttiness.
- Cayenne Pepper: adds a subtle spiciness to the dish.
- Italian Parsley: adds a burst of freshness and brightness.
Step-by-step instructions
Step 1
Melt the butter in a large pot over medium heat. Once melted, add the garlic, onion, bell pepper, and creole seasoning and sauté for 5 minutes until vegetables are softened.
Step 2
Add the tomatoes and bring to a simmer. Simmer for 10-15 minutes, stirring occasionally.
Step 3
Add the Worcestershire sauce, hot sauce, brown sugar, and all-purpose flour. Stir to combine and cook for an additional 2 minutes.
Step 4
Add the shrimp to the pot and stir to combine. Simmer for 10-15 minutes until shrimp are cooked through.
Step 5
Stir in the cayenne pepper and Italian parsley. Taste and adjust seasoning if necessary. Serve hot with a side of your favorite bread or over white rice.
Tips
- Make sure to buy fresh shrimp for the dish. This will ensure that your etouffee has a nice seafood flavor.
- Don’t be afraid to adjust the amount of seasonings and spices in the dish according to taste. Everyone’s palate is different, so it’s important to customize this recipe to your personal preferences.
- Don’t be afraid to get creative and add additional ingredients if desired. You can add some diced celery or carrots for added texture, or some red pepper flakes for a spicier kick.
Kevin Belton Shrimp Etouffee Recipe
Equipment
- Stirrer
Ingredients
- 2 lb Shrimp
- 1/2 cup Butter
- 8 Garlic Cloves
- 1/2 cup Onions
- 3/4 cup Bell Pepper
- 10 tsp Creole Seasonings
- 32 oz fresh Tomatoes
- 2 tsp Worcestershire Sauce
- 2 tsp Hot Sauce
- 2 tsp Brown Sugar
- 8 tsp All-purpose flour
- 1/3 cup White Rice
- 1/4 tsp Cayenne Pepper
- 1/4 cup Italian Parsley
Instructions
- Sauté garlic, onion, bell pepper, and creole seasoning in butter.
- Add tomatoes and simmer.
- Stir in Worcestershire sauce, hot sauce, sugar & flour.
- Add shrimp & rice then simmer.
- Stir in cayenne pepper & parsley. Serve over rice or with bread.
Notes
- Make sure to buy fresh shrimp for the dish. This will ensure that your etouffee has a nice seafood flavor.
- Don’t be afraid to adjust the amount of seasonings and spices in the dish according to taste. Everyone’s palate is different, so it’s important to customize this recipe to your personal preferences.
- Don’t be afraid to get creative and add additional ingredients if desired. You can add some diced celery or carrots for added texture, or some red pepper flakes for a spicier kick.
Nutrition Information
What to serve with Kevin Belton’s Shrimp Etouffee?
Here are some suggestions for side dishes that pair perfectly with Kevin Belton’s Shrimp Etouffee:
- Serve it with crusty French bread: Nothing goes better with etouffee than a crusty piece of French bread. The crunch of the bread combined with the creamy sauce is a match made in heaven.
- Top it off with some fresh herbs: Adding some fresh herbs like parsley, oregano, or thyme can give your dish an extra layer of flavor.
- Enjoy it over some white rice: White rice is a great way to soak up all the delicious sauce from the etouffee. Add some extra hot sauce for a spicier kick!
- Pair it with your favorite side dish: Etouffee goes well with just about any side dish, so feel free to experiment and find your favorite.
How to store leftover Kevin Belton’s Shrimp Etouffee?
Leftovers of Kevin Belton’s Shrimp Etouffee can be stored in an airtight container in the refrigerator for up to three days. Make sure you cool it down completely before transferring it to the fridge.
You can also freeze the etouffee for up to three months, just make sure you defrost it overnight in the refrigerator before reheating.
When reheating your etouffee, make sure that it is piping hot all the way through before serving. Don’t be afraid to add a little bit of butter or extra creole seasoning to give it an added kick!
Can pregnant women eat this?
Yes, Kevin Belton’s Shrimp Etouffee is safe for pregnant women to eat. However, as with any seafood dish, it is important to make sure that the shrimp is cooked through before consuming it to avoid any food-borne illnesses.
It is also important for pregnant women to be aware of their sodium intake when eating this dish since creole seasoning and Worcestershire sauce can be quite salty.
If you are concerned, try reducing the amount of added salt in the dish or opt for a low-sodium version of creole seasoning.
FAQs
What kind of shrimp should I use?
Any type of shrimp will work for this recipe, but I recommend using large peeled and deveined shrimp for the best results.
Can I make this dish without shrimp?
Absolutely! If you don’t have access to seafood or just don’t prefer it, you can easily make the etouffee without the shrimp. Just replace it with a protein of your choice and adjust the cooking times accordingly.
Can I use canned tomatoes instead?
Yes, you can definitely use canned tomatoes for this recipe. If you do opt to go down this route, just make sure to look for diced or crushed tomatoes that are low in sodium and do not contain any added preservatives.
Wrapping Up
Thank you for trying out my guide for Kevin Belton’s Shrimp Etouffee! I hope you enjoyed it and found it easy to follow.
This dish is a great way to add some seafood flavor to your meals, and with so many variations possible, you can customize the dish to suit any taste.
Please share this article with your friends and family if you enjoyed it!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more