Shrimp Etouffee Recipe

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning:; 2 tsp salt; 1 tsp cayenne; 1 tsp white pepper; 1 tsp blk pepper; 1 tsp dried basil; 1/2 tsp dried thyme; Etouffee:; 1/4 C chpd onion; 1/4 C chpd celery; 7 T veg. oil; 3/4 C flour; 3 C seafood stock; 1/2 lb butter; 2 lb. peeled med. shrimp; 1 C finely chpd green onions; 4 C hot cooked rice

Servings: persons

Seasoning:
2 tsp salt
1 tsp cayenne
1 tsp white pepper
1 tsp blk pepper
1 tsp dried basil
1/2 tsp dried thyme
Etouffee:
1/4 C chpd onion
1/4 C chpd celery
7 T veg. oil
3/4 C flour
3 C seafood stock
1/2 lb butter
2 lb. peeled med. shrimp
1 C finely chpd green onions
4 C hot cooked rice

1
Comine seasoning mix and set aside.
2
Combine onions, celery and bell pepper
3
In heavy skillet, heat oil until it begins to smoke. Whisk in flour stirring until smooth. Continue cooking until roux is dark red/brown (about 4 min) Remove from heat and immediately stir in vegetables and 1 T seasoning mix. Continue stirring until cooled (about 5 min)
4
In 2 qt saucepan, bring 2 C stock to boil. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone (about 2 min) whisking constantly. Remove from heat and set aside
5
Heat serving plates in 250 degree oven
6
In 4 qt saucepan melt 1 stick of butter. Stir in shrimp and green onions: saute 1 min. stirring constantly. Add remaining stick of butter, the stock mixure and remaining 1 C stock. Cook until butter melts and is mixed into sauce (about 5 min) constantly shaking pan in back and forth motion. Add remaining seasoning mix and stir well and remove from heat. Serve immediately
7
To Serve: mound 1/2 C rice on each heated plate and surround with 3/4 C etouffee

3251

kcal

Calories

224

Fat

234

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 17 ingredients. The key ingredients include: Seasoning:, 2 tsp salt, 1 tsp cayenne, 1 tsp white pepper, 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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