Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs shrimp, peeled/deveind; 2 TB Cajun seasoning, divided; 8 TB Butter, divided; 1/2 C flour; 1 C chopped onion; 1 C chopped celery; 1 C Red bell pepper; 4 cloves minced garlic; 1 TB thyme; 2 TB Worcestershire sauce; 1 tsp hot sauce; 1 C (+) fresh tomatos, diced (I use komatos); 3 C seafood soup stock (can sub chicken or veg stock); 1 bunch sliced green onion; 3 TB flat parsley; 1 tsp salt, to taste; 1 tsp cayenne pepper, to taste; Juice from 1 lemon (approx 1 TB); dash of Sherry; 5-6 cups cooked rice

Servings: persons

1 1/2 lbs shrimp, peeled/deveind
2 TB Cajun seasoning, divided
8 TB Butter, divided
1/2 C flour
1 C chopped onion
1 C chopped celery
1 C Red bell pepper
4 cloves minced garlic
1 TB thyme
2 TB Worcestershire sauce
1 tsp hot sauce
1 C (+) fresh tomatos, diced (I use komatos)
3 C seafood soup stock (can sub chicken or veg stock)
1 bunch sliced green onion
3 TB flat parsley
1 tsp salt, to taste
1 tsp cayenne pepper, to taste
Juice from 1 lemon (approx 1 TB)
dash of Sherry
5-6 cups cooked rice

1
Season the shrimp with 1TB Cajun seasoning and set aside to marinate.
2
Melt only half of the butter (4 TB) in a large skillet over medium heat.
3
Stir in the flour and cook, stirring constantly until the roux is the color of peanut butter, about 15 minutes.
4
Add the onion, celery and bell pepper and cook about 10 minutes.
5
Stir in the remaining cajun seasoning, garlic, thyme, worcestershire and hot sauce.
6
Cook for five minutes.
7
Stir in the tomatoes.
8
Add a small amount of seafood (chicken) stock and stir well to form a paste.
9
Add the remaining stock gradually, stirring constantly so it is nice and smooth.
10
Bring to a boil ind then reduce the heat to a simmer for 45 minutes.
11
You may need to add a little more stock after the simmer stage to insure the end result is the consistency of a gravy - not too thick not too thin.
12
Add the shrimp, green onion and parsley and simmer (covered) for additional 10 minutes.
13
Add remaining 4TB butter, salt, pepper and cayenne to taste.
14
Finish with lemon juice, splash of sherry and serve over rice.

2342

kcal

Calories

165

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 lbs shrimp, peeled/deveind, 2 TB Cajun seasoning, divided, 8 TB Butter, divided, 1/2 C flour, and more.

Yes, Shrimp Etouffee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Etouffee

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