Shrimp Etouffee
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 25 mins
-
Servings
4
-
Calories
285 kcal
-
Course
Main Course
-
Cuisine
Cajun
Shrimp Etouffee
Description
Shrimp Etouffee begins with a homemade shrimp broth made by simmering shrimp shells with vegetables, herbs, and peppercorns to extract a delicate seafood flavor. This broth forms the base of the dish, giving it a rich but clean taste. The etouffee sauce itself starts with a roux of butter and flour cooked to a light golden brown, providing a smooth thickener without overpowering the shrimp's taste.
Finely diced onion, celery, and green bell pepper—the classic Cajun holy trinity—are gently cooked in the roux until soft, then combined with garlic, tomatoes, herbs, and spices including Cajun seasoning, Worcestershire, and hot sauce. This mixture simmers with shrimp broth to develop a thick, flavorful sauce that balances heat and acidity.
Medium to large shrimp are peeled and added near the end to cook just until pink and opaque, maintaining tenderness and freshness. The final dish is garnished with green onions and parsley and traditionally served over steamed white rice to absorb the robust sauce and provide a base for the seafood and spice flavors.
Ingredients
For the shrimp broth
- shrimp shell from 1 1/2 pounds shrimp
- 1 carrot peeled and cut into 1 1/2 inch slices
- 1/2 onion cut into wedges
- 1 talk celery sliced
- 1 bay leaf
- 2 teaspoons peppercorns
- 2 prigs thyme fresh
- 4 cups water
For the etouffee
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup onion finely diced
- 1/2 cup celery finely diced
- 1 green bell pepper finely diced
- 2 teaspoons garlic minced
- 1 cup diced tomatoes do not drain, canned
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 cups shrimp broth recipe above
- 1 1/2 pounds Shrimp peel and reserve shells for shrimp broth, medium to large, shell-on
- 1/4 cup green onions sliced
- 2 tablespoons parsley chopped, fresh
- white rice steamed, for serving
Instructions
For the shrimp broth
- Place all the ingredients in a large pot and bring to a simmer. Cook for 30-45 minutes.
- Let cool slightly, then strain the broth through a sieve. You will have more broth than you need for this recipe. Leftover broth can be frozen for later use.
For the etouffee
- Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, for 5-7 minutes or until roux is light golden brown.
- Add the onion, bell pepper and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Stir in the tomatoes, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce. Cook for 1 minute.
- Pour in the shrimp broth and bring the mixture to a simmer. Cook for 15-20 minutes or until sauce has thickened.
- Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
- Stir in the green onions. Sprinkle with parsley, then serve immediately with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 856mg | 36% |
| Potassium | 414mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3931IU | 79% |
| Vitamin C | 39mg | 43% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
