A couple of weeks ago, we were wanting some crawfish etouffee for supper. We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market lately but they didn’t have any this particular Saturday afternoon.
Shrimp Norman is a Cajun Seafood dish prepared at one of our favorite local restaurants, Mike Anderson’s in Baton Rouge, Louisiana and also at the Mike Anderson’s location in Gonzales, Louisiana.
It is basically Fried Jumbo Shrimp with Crab Etouffee on top.
Without a recipe, we have recreated this scrumptious Cajun recipe for you.
Ingredients for Fried Shrimp Norman
Fresh Gulf Shrimp
1 pound large or jumbo shrimp Crab Etouffee (see recipe)
1/2 cup of corn flour ( or Fish and Shrimp Fry mix)
1/2 cup all-purpose flour
1 tablespoon Tony’s Creole Seasoning
1 tablespoon salt
1/2 cup milk
Make Crab Etouffee according to recipe, but use less water or stock.
Etouffee should be a thick consistency.
Peel shrimp leaving the tail on.
Slice deep through the top of the shrimp to both de-vein the shrimp (take out the black vein) and butterfly it for frying.
Set aside in a bowl.
In a mixing bowl, prepare the shrimp fry mix by blending 1/2 cup corn flour, 1/2 cup all-purpose flour, salt and Tony’s Creole Seasoning.
In another small mixing bowl, crack the egg and stir in ½ cup milk. (This is the egg wash.)
Take each shrimp and coat in the egg wash.
Move shrimp to the shrimp fry mixture and coat with the corn flour mix.
Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger).
Place a clean platter.
Fry shrimp a few at a time until golden brown or floating on top the oil.
Remove the shrimp to a paper towel lined platter to blot excess grease.
Fried Gulf Shrimp – Just add Crab Etouffee!
Serving Suggestions for Fried Shrimp Norman
To serve, arrange 6-8 shrimp with tails up on a plate.
Spoon the crab etouffee over each of the tails or just place in the center.
Adding a small mound of white rice is optional.
To eat and enjoy, take a shrimp and scoop up a dollop of crab etouffee and take a big bite of some deliciously good groceries.
On a Sunday after church, we whipped up this simple dish in a matter of 30 minutes.
No collection of Cajun recipes would be complete without Crab Meat Etouffee.
Fresh Louisiana Crab Meat
Ingredients for Crab Etouffee
½ pound fresh crabmeat (claw or white)
¼ cup of flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic (or 1 bag of Seasoning Blend)
1 can (10 ounce) Rotel tomatoes
1 cup white rice
1 teaspoon Tony’s Creole Seasoning
Chopped green onions or parsley for garnish
To begin, in a medium saucepan – boil 2 cups water.
Frozen seasoning blend
Add 1 cup rice. Stir.
Cover and turn down the heat to medium low (#3) for 20 minutes.
Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic.
Set aside in a bowl.
In the same skillet make a roux.
Melt 4 tablespoons butter on medium heat (#6).
Gradually add in ¼ cup of flour stirring constantly.
For an etouffee, continue to stir until golden brown caramel coloring.