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 pound Extra-large Shrimp (16-20 Count/pound), Peeled, Deveined, Tails On, Shells Reserved; 3 Tablespoons Olive Oil, Divided; 3 Tablespoons Unsalted Butter, Divided; 2- 1/2 cups Water; 1/4 cups Flour; 1 cup Diced Onion; 1 cup Diced Celery; 1 cup Diced Bell Pepper; 3 Tablespoons Minced Garlic; 1 Tablespoon Creole Seasoning; 1 teaspoon Herbes De Provence; 3/4 cups Diced Tomatoes; 1/2 cups Thinly Sliced Green Onion; 3 Tablespoons Minced Italian Parsley; Optional: Additional Sliced Green Onion For Garnish; Cooked Rice, For Serving

Servings: persons

1- 1/2 pound Extra-large Shrimp (16-20 Count/pound), Peeled, Deveined, Tails On, Shells Reserved
3 Tablespoons Olive Oil, Divided
3 Tablespoons Unsalted Butter, Divided
2- 1/2 cups Water
1/4 cups Flour
1 cup Diced Onion
1 cup Diced Celery
1 cup Diced Bell Pepper
3 Tablespoons Minced Garlic
1 Tablespoon Creole Seasoning
1 teaspoon Herbes De Provence
3/4 cups Diced Tomatoes
1/2 cups Thinly Sliced Green Onion
3 Tablespoons Minced Italian Parsley
Optional: Additional Sliced Green Onion For Garnish
Cooked Rice, For Serving

1
Finely chop 1/4 of your shrimp and set aside.
2
Reserve the tails from the chopped shrimp.
3
Add 1 tablespoon each of the olive oil and butter to a medium pot and bring to medium-high heat.
4
Add shrimp shells and the reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes.
5
Add the water and bring to a boil over high heat.
6
Reduce to a simmer and cook for 20 minutes.
7
Strain liquid from solids and reserve liquid.
8
Heat the remaining 2 tablespoons each of oil and butter in a large skillet over medium heat.
9
Add flour and cook until light brown, about 3 minutes.
10
Add onion, celery, bell pepper, garlic, Creole seasoning and herbs, and cook and stir until veggies have softened, about 6-8 minutes.
11
Add the shrimp stock that you prepared earlier and the tomatoes and cook and stir until sauce has thickened, about 6 minutes.
12
Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes.
13
Serve over rice!

320

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1- 1/2 pound Extra-large Shrimp (16-20 Count/pound), Peeled, Deveined, Tails On, Shells Reserved, 3 Tablespoons Olive Oil, Divided, 3 Tablespoons Unsalted Butter, Divided, 2- 1/2 cups Water, 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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