Shrimp Etouffee Recipe

Shrimp Etouffee Recipe

from chilipeppermadness.com
Main Course
70 min
441 kcal / serving

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 or bay 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. 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. 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. 3

    Add the peppers, onion and celery. Stir and cook it down for 5 minutes to soften.

  4. 4

    Add the tomatoes and garlic and cook another minute.

  5. 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. 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. 1

    Spoon the sauce over white rice (or grits) and top with shrimp.

  2. 2

    Garnish and serve.