Shrimp Etouffee Recipe
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
4
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Shrimp Etouffee Recipe
Description
The Shrimp Etouffee recipe starts by creating a roux with peanut oil and flour, cooked carefully until it reaches a light brown color resembling peanut butter. This roux forms the base of a thick, flavorful sauce including bell pepper, onion, celery, garlic, diced tomatoes, chicken or seafood stock, and seasonings like Creole seasoning, thyme, Worcestershire sauce, and hot sauce. The sauce simmers to develop rich flavors. Separately, shrimp are seasoned and cooked until just done or simmered gently in the sauce, preserving their tenderness and allowing them to absorb the sauce's spices. This dish is traditionally served over white rice, which soaks up the saucy etouffee well. The recipe accommodates different heat levels by adjusting hot sauce and chili flakes, making it customizable for individual taste preferences. It serves four people and reflects a medium to medium-hot flavor profile depending on seasoning choices.
Ingredients
- 3 tablespoons peanut oil or vegetable oil, plus more if needed
- 3 tablespoons flour
- 1 green bell pepper chopped (or use jalapenos for a spicier version)
- 1 onion chopped (scraps reserved, medium
- 2 celery chopped (scraps reserved, stalks
- 3 cloves garlic chopped
- 2-1/2 cups chicken stock or seafood stock
- 15 ounces diced tomato canned or fresh, with juices
- 1 tablespoon creole seasoning or use Cajun Seasonings + extra as desired, plus 1 teaspoon divided
- 1 teaspoon thyme or use fresh, dried
- 1 tablespoon Worcestershire sauce optional - I love it
- 1 tablespoon hot sauce plus more to taste
- salt to taste
- black pepper to taste
- 1 pound Shrimp peeled and deveined
FOR SERVING
- 2 cups white rice or grits, cooked
- parsley fresh chopped parsley
- red chili flakes fresh chopped parsley
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.
Notes
- The recipe serves four and offers a medium to medium-hot spice level depending on the amount and type of hot sauce and chili flakes used.
- Calorie counts exclude rice and are approximate.
- Choose your preferred hot sauce and chili flakes to control the heat intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 285mg | 95% |
| Sodium | 1254mg | 52% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 48.9mg | 54% |
| Calcium | 243mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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