Shrimp Etouffee Recipe
You'll love this shrimp etouffee recipe with succulent shrimp simmered in a rich, spicy Creole sauce, a perfectly comforting Southern meal, easy to make!
Ingredients
- 3 tablespoonspeanut or vegetable oil (+ more if needed)
- 3 tablespoonsflour
- 1green bell pepper (chopped (or use jalapenos for a spicier version))
- 1 mediumonion (chopped (scraps reserved))
- 2celery stalks (chopped (scraps reserved))
- 3 clovesgarlic (chopped)
- 2 cupschicken or seafood stock
- 15 ouncesdiced tomato (canned or fresh, with juices)
- 1 tablespooncreole seasonings + 1 teaspoon divided ((or use cajun seasonings + extra as desired))
- 1 teaspoondried thyme (or use fresh)
- 1 tablespoonworcestershire ((optional - i love it))
- 1 tablespoonhot sauce (plus more to taste)
- salt and pepper to taste
- 1 poundshrimp (peeled and deveined)
- 2 cupscooked white rice ((or grits))
- fresh chopped parsley, spicy red chili flakes
Directions
- 1
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.
- 2
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.
- 3
Add the peppers, onion and celery. Stir and cook it down for 5 minutes to soften.
- 4
Add the tomatoes and garlic and cook another minute.
- 5
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.
- 6
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
- 1
Spoon the sauce over white rice (or grits) and top with shrimp.
- 2
Garnish and serve.