Shrimp Étouffée is a southern dish packed tender seasoned shrimp are smothered in delicously cozy sauce and jam-packed with taste. It’s a recipe that you just’ll be making on repeat!
I realized to make this dish whereas taking cooking courses in New Orleans. Roughly translated, Shrimp Étouffée means “smothered shrimp” and there are various variations.
This etouffee recipes begins with a roux (a combination of oil and flour cooked till browned). I then add celery, onions, broth, and naturally cajun-seasoned shrimp. It has many layers of taste and it’s completely scrumptious.
Whereas it takes a little bit of time, it’s simple to make—I can guarantee you its positively price it!
Ingredient Suggestions for Shrimp Etouffee
- Shrimp: I exploit medium peeled and deveined shrimp on this recipe however étouffée will be made with any sort of shellfish. Sub out the shrimp for crab, mussels, and even crayfish (or crawdads) if you could find them.
- Roux: The bottom of this dish is the sauce constituted of a roux with oil and flour. The longer the roux cooks, the darker and nuttier it turns into including extra taste. For this recipe, you’ll cook dinner till you get a peanut butter colour.
- Broth: I most frequently use hen broth since I all the time have it readily available however you need to use seafood inventory or make the straightforward shrimp inventory listed within the recipe notes.
- Onion/Celery/Bell Pepper: Generally known as the Holy Trinity in Cajun cooking these not solely add taste however maintain the roux from changing into too darkish.
- Tomatoes: Any contemporary ripe tomatoes will work, I most frequently use Roma tomatoes as they maintain up properly.
How one can Make Shrimp Étouffée
- Cook dinner Shrimp: Season and cook dinner shrimp simply till pink (per recipe under). It’s going to cook dinner extra later, don’t overcook.
- Make Roux: Mix flour and fats and cook dinner till it turns into the colour of peanut butter. Add onions/celery/peppers (this helps cease the cooking course of).
- Simmer: Add diced contemporary tomatoes, bay leaf, and Worcestershire and simmer.
- Add flavors: Add shrimp, inexperienced onions, and a squeeze of lemon juice and warmth by means of. Serve over rice.
Holly’s Professional Suggestions
- Roux colour: As soon as the roux has reached the colour of peanut butter, add the celery/onion/inexperienced pepper (aka the holy trinity). This cools the roux to maintain it from browning additional.
- Don’t overcook shrimp: When cooking the shrimp within the skillet, take away it warmth simply as quickly because it turns pink on each side, it takes simply a few minutes. As soon as added again into the sauce, make certain it’s heated totally however doesn’t boil so it stays juicy and tender.
- Add contemporary herbs final: Add inexperienced onion and parsley final, simply earlier than eradicating the dish from warmth. This fashion the herbs retain their taste and keep vivid inexperienced.
- Time the cooking in order that the rice is prepared when the Étouffée is finished. Scorching, steaming, and barely sticky rice tastes the very best. Strive making Instant Pot Rice or baked rice.
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Shrimp Etouffee
Shrimp and greens are calmly simmered in a roux-enriched sauce with daring Cajun spices and served over rice!
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Toss shrimp with Cajun seasoning. In a skillet, warmth oil over medium-high warmth and add shrimp. Cook dinner till shrimp simply begins to show pink, about 2 minutes. Take away from pan and put aside.
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Soften butter over medium warmth in a big skillet. Stir in flour and cook dinner till the flour turns into the colour of peanut butter, about 6-8 minutes.
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Add onions, bell pepper, celery, thyme and garlic and cook dinner till barely softened. Stir within the broth/inventory a bit at a time till clean.
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Add tomatoes, Worcestershire and bay leaves and return to a boil. Scale back warmth to low and simmer uncovered about 20 minutes. Add salt & pepper to style.
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Stir within the inexperienced onions, parsley, lemon juice and shrimp with any juices. Cook dinner simply till shrimp is heated by means of, don’t overcook.
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Serve over rice.
- For extra taste, shell your individual shrimp. Add shells (and heads), add to hen broth and simmer on low 20 minutes. Pressure and discard shells. Use this broth instead of hen broth.
- Don’t overcook shrimp, cook dinner simply till pink on all sides in step 1. The shrimp will end cooking when reheating.
- Retailer leftovers in air tight container within the fridge for 3-4 days, or within the freezer for as much as 3 months.
Energy: 430 | Carbohydrates: 21g | Protein: 41g | Fats: 21g | Saturated Fats: 11g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 315mg | Sodium: 1098mg | Potassium: 1114mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2508IU | Vitamin C: 40mg | Calcium: 228mg | Iron: 4mg
Diet data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.
Course Dinner, Entree, Foremost Course, Seafood
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