Shrimp Etouffee Recipe
You'll love this shrimp etouffee recipe with succulent shrimp simmered in a rich, spicy Creole sauce, a perfectly comforting Southern meal, easy to make!
Servings: 4
Calories: 441kcal
Ingredients
- 3 tablespoons peanut or vegetable oil (+ more if needed)
- 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 or seafood stock
- 15 ounces diced tomato canned or fresh, with juices
- 1 tablespoon Creole seasonings + 1 teaspoon divided (or use Cajun Seasonings + extra as desired)
- 1 teaspoon dried thyme or use fresh
- 1 tablespoon Worcestershire (optional - I love it)
- 1 tablespoon hot sauce plus more to taste
- Salt and pepper to taste
- 1 pound shrimp peeled and deveined
FOR SERVING
- 2 cups cooked white rice (or grits)
- Fresh chopped parsley, spicy red chili flakes
Instructions
- Heat a large 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 the color of peanut butter. 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 stock, Creole seasonings, thyme, Worcestershire sauce, hot sauce, and salt and pepper. Bring to a boil, then reduce heat and simmer at least 20 minutes to let the flavors develop. You can simmer longer if you'd like.
- While the sauce is simmering, heat 1 tablespoon oil in a pan to medium heat. Lightly season the shrimp with salt and pepper, then cook them 2-3 minutes per side, or until cooked through. (Alternatively, you can tuck the shrimp into the simmering sauce and let it cook in the sauce for 5 minutes.)
TO SERVE
- Spoon the sauce over white rice (or grits) and top with shrimp.
- Garnish and serve.
Video
Notes
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.
Nutrition
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