Shrimp Étouffée
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
-
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
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Shrimp Étouffée, a saucy shrimp dish often served over warm rice, is a quintessential comfort food dish enjoyed in New Orleans. Now, you can make it in your own kitchen thanks to this hearty homemade Shrimp Étouffée recipe.
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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 ribs chopped
- 1 medium onion small diced (about 1 cup)
- Salt and freshly ground black pepper
- 6 cloves garlic minced
- 1 teaspoon fresh thyme minced (or 1/2 teaspoon dried)
- 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 large shrimp peeled and deveined (see note 3)
- 3 scallions thinly sliced
- 2 teaspoons Worcestershire sauce
- 4 cups cooked rice for serving (see note 4)
- hot sauce for serving
- Lemon wedges for serving
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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
- Bell pepper, celery, and onions: Together, these make up the “holy trinity,” an aromatic flavor base that starts many classic Cajun and Creole recipes like jambalaya, gumbo, dirty rice, and pasta entrees.
- Shrimp stock: Find this in the soup aisle. You can make your own shrimp stock or substitute seafood stock, chicken broth, or chicken stock.
- Shrimp: Start with fresh shrimp or thawed frozen shrimp that have been peeled and deveined. If your fishmonger doesn’t offer them already this way, here’s how to clean shrimp.
- Cooked rice: Follow the instructions on your box of rice. Or to bake rice (my preferred method), preheat the oven to 375 degrees. In a 2-quart or larger baking dish, add 2 cups long-grain white rice, ½ cup butter, and 1 teaspoon salt. Stir in 3 cups boiling water until butter is melted. Cover and bake until rice the water is absorbed and the rice is tender, about 20 to 25 minutes.
- Yield: This recipe makes eight 1-cup servings of Shrimp Étouffée and rice, each of which makes for a satisfying dinner portion (especially once you add a side of Collard Greens and share Beignets for dessert!).
- Storage: Store extra Shrimp Étouffée and the rice in separate airtight containers. The shrimp mixture can be refrigerated up to 3 days. Cooked rice will last for up to 4 days in the refrigerator.
Nutrition Information
Show Details
Serving
1 cup
Calories
515kcal
(26%)
Carbohydrates
48g
(16%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
203mg
(68%)
Sodium
1546mg
(64%)
Potassium
392mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1181IU
(24%)
Vitamin C
15mg
(17%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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