Shrimp Étouffée
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 servings (1 cup each)
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Calories
515 kcal
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Course
Main Course
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Cuisine
American
Shrimp Étouffée
Description
Shrimp Étouffée begins by slowly toasting flour for about 15 minutes to create a deep brown roux, which forms the sauce's base and imparts a nutty depth. Butter is incorporated to smooth the roux, then chopped green bell pepper, celery, and onions, known as the “holy trinity” in Cajun cooking, are cooked until softened. Garlic, thyme, smoked paprika, and cayenne pepper add aromatic and spicy notes.
Undrained diced tomatoes and shrimp stock are added, bringing acidity and seafood flavor to the sauce, which simmers to thicken slightly. Peeled and deveined shrimp are seasoned simply and cooked in the sauce until just done. The dish is finished with Worcestershire sauce and thinly sliced scallions for brightness and a hint of umami. Served hot over cooked white rice, it offers a comforting, spicy main course.
The recipe notes emphasize the use of fresh or properly thawed shrimp and suggest cooking rice by baking for even texture. Shrimp Étouffée makes about eight one-cup servings, suitable as a dinner portion. Leftovers and rice should be stored separately in airtight containers and can be refrigerated for 3 to 4 days.
Ingredients
For the Shrimp Etouffee:
- 1/2 cup all-purpose flour
- 8 tablespoons butter cut into 8 pieces
- 1 green bell pepper stemmed, seeded, and chopped (see note 1)
- 2 celery chopped, ribs
- 1 medium onion small diced (about 1 cup)
- salt freshly ground
- black pepper freshly ground
- 6 cloves garlic minced
- 1 teaspoon thyme minced (or 1/2 teaspoon dried, fresh
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes undrained
- 4 cups shrimp stock or 1 (8-ounce) bottle clam juice plus 3 cups water (see note 2)
- 2 pounds Shrimp peeled and deveined (see note 3, large
- 3 scallions thinly sliced
- 2 teaspoons Worcestershire sauce
- 4 cups rice for serving (see note 4, cooked
- hot sauce for serving
- lemon for serving, wedges
Instructions
- In a large Dutch oven over medium-high heat, toast flour, stirring constantly, until just beginning to brown, about 15 minutes. Whisk in butter until melted, then continue to cook until roux becomes a deep brown, about 2 to 4 minutes.
- Add bell pepper, celery, onion, 1 teaspoon salt, 1/2 teaspoon pepper, and cook until vegetables are tender and softened, about 12 minutes. Add garlic, thyme, paprika, and cayenne, and cook until fragrant, about 1 minute.
- Stir in undrained tomatoes and cook until dry, about 1 minute. Carefully whisk in shrimp stock. Bring to a boil and reduce heat. Simmer until slightly thick, about 10 minutes.
- Season shrimp with a sprinkle of salt and freshly ground black pepper. Add to pot and simmer until shrimp is cooked through, about 5 minutes. Stir in scallions and Worcestershire sauce. Season to taste with salt and freshly ground black pepper. Serve over cooked rice, passing hot sauce and lemon wedges.
Notes
- The combination of bell pepper, celery, and onion forms the Cajun 'holy trinity,' essential for flavor in this and other classic dishes.
- Shrimp stock can be store-bought or homemade; seafood stock, chicken broth, or stock are suitable alternatives.
- Use fresh or properly thawed, peeled, and deveined shrimp for best texture and taste.
- Baked rice provides a preferred texture; cook according to package or recipe instructions.
- Store shrimp étouffée sauce and cooked rice separately in airtight containers; étouffée keeps up to 3 days, rice up to 4 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 515kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 203mg | 68% |
| Sodium | 1546mg | 64% |
| Potassium | 392mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1181IU | 24% |
| Vitamin C | 15mg | 17% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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