4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 1/2 pounds medium-sized Louisiana Shrimp
All-purpose flour
Baking powder
Baking soda
Buttermilk (Room temp)
Salted butter
Seasonings
1 yellow onion
Celery
Green bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Garlic powder
Dried Thyme
Tools you’ll need
Small ice cream scoop or small spoon
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 1 or 2 ribs celery, 1/2 of a Green bell pepper, and 2 cloves garlic. Make sure you rinse off the celery and bell pepper before chopping.
Shrimp
Step 2- Remove the shrimp head and shell off of the shrimp tail and place into a medium sized bowl. Carefully cut out the back of the shrimp and remove the shrimp’s digestive tract. From there place the shrimp tails into a separate bowl.
Step 3- Add shrimp tails into a strainer and rinse with cold water. From there place into fridge until ready to be cooked.
Shrimp stock
Preheat fire to medium heat.
Step 4- Add 7 cups water, 1 teaspoon salt, 1/8 teaspoon black pepper, 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1/2 or 1 teaspoon Chef Paul’s seafood magic and shrimp heads and shells into a medium-sized pot. Stir all ingredients together and let simmer for 35 minutes.
Step 5- Pour shrimp stock along with the shrimp heads and shells into a mesh strainer with a medium-sized bowl underneath it. Discard the contents that’s in the mesh strainer. You should have 5 cups shrimp stock left over in the medium-sized bowl.
Roux
Preheat fire to medium heat.
Step 6- Add 4 tablespoons (1/4 cup) salted butter and 1/4 cup all-purpose flour into a large saucepan. Stir continuously for 4 to 5 minutes or until mixture reaches a brown color.
Shrimp gravy (Part 1)
Step 7- Add chopped yellow onion, celery, green bell pepper and stir continuously for 3 to 4 minutes. Add 2 cloves chopped or pressed garlic, 5 cups shrimp stock, 1/4 or 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/8 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/8 teaspoon Chef Paul’s seafood magic, 1/4 or 1/8 teaspoon dried thyme and 3 to 4 bay leaves (Optional ingredient). Stir all ingredients together and cover saucepan with lid. Let simmer for 35 minutes stirring occasionally.
Note- While the shrimp gravy is simmering, lets prepare the dumplings.
Dumplings
Step 8- Add 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 or 1/8 teaspoon salt, 1/4 or 1/8 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon garlic powder, 1/4 or 1/2 teaspoon dried thyme, 1/2 cup buttermilk (Room temp), and 5 tablespoons melted salted butter into a medium sized bowl. Stir until mixture forms a non-sticky dough. Place into fridge until ready to be cooked.
Shrimp gravy (Part 2)
Step 9-Add shrimp tails and stir. Let come back up to a slight simmer.
Step 10- Take an ice cream scoop or small spoon and scoop up a small amount of the dumpling mixture and drop it into the shrimp gravy while it is simmering. Once done, let simmer for 3 to 4 minutes. Turn fire off and let cool for 30 minutes before serving.
YouTube instructional video
