Shrimp Etouffee Recipe
This shrimp etouffee recipe is pure Creole heaven with succulent shrimp smothered in a rich and flavorful tomato sauce with lots of seasonings, served over rice. Get ready for a great meal!
- 1 pound shrimp shelled and deveined (shells reserved)
- 3 tablespoons peanut or vegetable oil + 2 tablespoons divided
- 3 tablespoons flour
- 1 green bell pepper chopped (or use jalapenos for a spicier version)
- 1 medium onion chopped (scraps reserved)
- 2 celery stalks chopped (scraps reserved)
- 3 cloves garlic chopped
- 2-1/2 cups chicken broth
- 15 ounces diced tomato canned or fresh, with juices
- 1 tablespoon Creole seasonings + 1 teaspoon divided (or use Cajun Seasonings + extra as desired)
- 1 tablespoon Worcestershire
- 1 tablespoon hot sauce plus more to taste
- 1 teaspoon dried thyme or use fresh
- Salt and pepper to taste
- 2 cups cooked white rice
- Fresh chopped parsley spicy red chili flakes
MAKE THE SHRIMP STOCK
Heat a medium sized pot to medium heat and add 1 tablespoon olive oil. Add chopped onion and celery scraps along with reserved shrimp shells. Cook them down about 5 minutes to soften.
Add chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors mingle.
Strain the stock and discard the solids. Set aside for now.
MAKE THE ETOUFFEE SAUCE
Heat a separate pot or large pan to medium heat. Add 3 tablespoons peanut or vegetable oil along with 3 tablespoons flour. Stir to form a paste. This is your roux.
Stir the roux continuously for 10-12 minutes, until it darkens to a light brown color. Do not stop stirring or the roux can burn.
Add the peppers, onion and celery. Stir and cook it down for 5 minutes to soften.
Add the tomatoes and garlic and cook another minute.
Stir in the reserved shrimp stock until it all incorporated.
Stir in 1 tablespoon Creole or Cajun seasonings, Worcestershire, hot sauce, dried thyme, and a bit of salt and pepper to taste.
Simmer at least 20 minutes to let the flavors mingle and develop.
FOR THE SHRIMP
While the etouffee is simmering, heat 1 tablespoon oil in a pan.
Season the shrimp with 1 teaspoon Creole seasonings, then sear the shrimp a couple minutes per side, until they are cooked through.
Alternatively, you can simply add the shrimp to the simmering sauce and let it cook in the sauce for 5 minutes, until it is cooked through.
SERVES 4 Heat Factor: Medium, or Medium-Hot, depending on your choice of hot sauce and spicy chili flakes. Some Cajun or Creole blends can be somewhat spicy.
Calories are approximate and calculated without rice.
Calories: 441kcal | Carbohydrates: 38g | Protein: 28g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 285mg | Sodium: 1254mg | Potassium: 592mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 48.9mg | Calcium: 243mg | Iron: 5mg