The shrimp étouffée is packed in a southern dish packed with soft, soft-tasted shrimp, choked in a delicate cozy sauce and filled with flavours. It’s a recipe you’ll create repeatedly!
I learned to cook this dish while taking cooking classes in New Orleans. The roughly translated shrimp étouffée means “suffocated shrimp” and comes in many variations.
This Etouffee recipe starts with roux (a mixture of oil and flour cooked until brown). Next, add celery, onions, soup and of course Cajun season shrimp. It has a lot of flavor and it is absolutely delicious.
It takes a little time, but it’s easy to make. It can be guaranteed to be definitely worth it!
Ingredient Tips for Shrimp etouffee
Shrimp: I use medium peeled shrimp in this recipe, but etofe can be made with all kinds of shellfish. If you can find them, sink the shrimp for crabs, mussels, or crayfish (or claudad). Roux: The base of this dish is a sauce made from Roux with oil and flour. The longer the roux cooks, the darker and more nutty. In this recipe, cook until you get the peanut butter colour. Soup: I use chicken soup because I always have it on hand, but I can use seafood stock or make simple shrimp stocks listed in recipe notes. Onion/Celery/Pepper: Known as the Holy Trinity in Cajun, these not only add flavor, but also help prevent the lou from getting too dark. Tomato: Fresh ripe tomatoes work. I use Roman tomatoes most of the time.
How to make shrimp
Cook shrimp: Cook shrimp until seasonal and pink (with the recipe below). It should be cooked more later and do not overcook the cooking. Make the roux: Mix the flour and fat and cook until it is peanut butter colour. Add onion/celery/pepper (this will help to stop the cooking process). Simmer: Add diced fresh tomatoes, bay leaf and Worcestershire and simmer. Add flavor: Squeeze shrimp, green onions and lemon juice and heat. Serve on top of rice.
Holly Pro Tips
Lou Color: Once Lou reaches the color of peanut butter, add celery/onion/green pepper (aka Holy Trinity). This will cool the lou and prevent it from turning it even browned. Do not heat shrimp: When cooking shrimp in a frying pan, remove the heat as soon as they turn pink on both sides. It will take a few minutes. Once you return to the sauce, make sure it’s thoroughly cooked but not boiling, leaving it juicy and tender. Add fresh herbs at the end: add green onion and parsley at the end and just before removing the dish from the heat. In this way, the herbs retain their flavor and keep their bright green. Make sure to cook on time so that the rice is ready when the etofe is complete. Hot, steamy, slightly sticky rice tastes best. Try making instant pot rice or grilled rice.
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Shrimp etouffee
The shrimp and vegetables are lightly simmered in a rich sauce of roux with bold Cajun spices and served over rice!
Cook ModePrevents the screen from getting dark
Throw the shrimp with Cajun seasonings. In a frying pan, heat the oil over medium heat and add the shrimp. Cook for about 2 minutes until the shrimp begin to turn pink. Remove from the bread and set aside.
Melt the butter in a large frying pan over medium heat. Stir in the flour and cook until the flour is peanut butter colored, about 6-8 minutes.
Add the onion, peppers, celery, thyme and garlic and cook until slightly soft. Stir in the soup/stock slightly until smooth.
Add the tomatoes, Worcestershire and Beylelev and bring to a boil. Lower the heat, discover for about 20 minutes and simmer. Taste salt and pepper and add.
Stir in the juice the green onions, parsley, lemon juice, and shrimp. Cook until the shrimp is heated and do not overheat.
Serve on top of rice.
For more flavor, fire your own shrimp. Add shells (and heads), add to chicken soup and simmer low for 20 minutes. Strain and discard the shell. Use this soup instead of chicken soup. Don’t overcook the shrimp, and cook them in step 1 until they are pink on both sides. Reheat the shrimp will finish cooking. Store leftovers in tight containers in the fridge for 3-4 days or in the freezer for up to 3 months.
calorie: 430 | carbohydrates: twenty oneg | protein: 41g | fat: twenty oneg | Saturated fat: 11g | Polyunsaturated fat: 4g | January Saturated Fat: 5g | Trans Fat: 1g | cholesterol: 315mg | sodium: 1098mg | potassium: 1114mg | fiber: 3g | sugar: 6g | Vitamin A: 2508iu | Vitamin C: 40mg | calcium: 228mg | iron: 4mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Dinner, main dishes, main course, seafood
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(TagStoTRASSLATE) All-purpose flour (T) Bereling (T) Belling pepper (T) Butter (T) Cajun seasoning (T) Celery (T) Fresh parsley (T) Garlic (T) Green onion (T) Lemon (T) Onion ( T) Shrimp (T) Thyme (T) Tomato (T) Vegetable oil (T) Worcestershire
