Shrimp Etouffee
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
430 kcal
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Course
Main Course, Dinner
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Cuisine
American
Shrimp Etouffee
Description
Shrimp Etouffee begins with shrimp seasoned with Cajun spices and lightly cooked to just turn pink, preserving their tender texture. A roux made by cooking flour in butter to a peanut butter color forms the base of the sauce, adding body and a toasted nutty flavor. Sautéed onions, green bell pepper, celery, thyme, and garlic are cooked until softened and combined with the roux.
Shrimp stock or chicken broth is gradually mixed in, followed by fresh diced tomatoes, Worcestershire sauce, and bay leaves, then simmered to meld flavors and thicken the sauce. The shrimp and green onions, parsley, and lemon juice are added at the end to warm through without overcooking. This dish is customarily spooned over cooked rice to absorb the flavorful sauce.
Using homemade shrimp broth by simmering shells can boost the flavor depth. Avoid overcooking shrimp by finishing their cooking just prior to serving. Leftovers can be refrigerated for several days or frozen for longer storage.
Ingredients
- 1 ½ pounds Shrimp peeled and deveined, medium
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion chopped
- ½ green bell pepper chopped
- 2 ribs celery chopped
- ¼ teaspoon thyme dried leaves
- 4 cloves garlic minced
- 3 cups shrimp stock or chicken broth
- 2 cups tomato diced, fresh
- 3 tablespoons Worcestershire sauce
- 2 bay leaf
- salt to taste
- black pepper to taste
- ¼ cup green onion sliced
- ¼ cup parsley chopped, fresh
- ½ lemon juiced
Instructions
- Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
- Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
- Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
- Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
- Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
- Serve over rice.
Notes
- For enhanced flavor, make shrimp stock by simmering shrimp shells and strain to use instead of chicken broth.
- Cook shrimp only until just pink initially; they will finish cooking when added back into the sauce to avoid toughness.
- Store leftovers in an airtight container refrigerated for up to 3-4 days or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430 | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 315mg | 105% |
| Sodium | 1098mg | 46% |
| Potassium | 1114mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2508IU | 50% |
| Vitamin C | 40mg | 44% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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