How to make Shrimp Etouffee? (Tender and Full of Flavor)

A southern delicacy called shrimp étouffée has all the flavor of our favorite New Orleans cuisine.

This meal(Shrimp Etouffee) features flavorful, delicate shrimp that have been spiced and covered in a creamy sauce.

The greatest Shrimp Etoufee is simple to make, but it does take some time. However, I promise you it is time well spent!

What is étouffée with shrimp?

I learned how to prepare this dish in cooking classes in New Orleans. I knew I HAD to share it with you since it is SO unbelievably amazing!

Shrimp roughly translates to “smothered shrimp.” Along the way, it has acquired numerous modifications.

For this dish, cajun-seasoned shrimp are combined with a creamy sauce created from a roux. We adore the varied flavors in this creamy sauce, as well as the juicy, plump shrimp.

Components & Alterations

SHELLFISH

All varieties of shellfish can be used to make étouffée. If you can find them, replace the shrimp with crab, mussels, or even crayfish (or crawdads)! Although using fresh shrimp is preferred if frozen shrimp is all that is available, no worries! Ensure proper drainage and avoid overcooking.

SAUCE

The sauce created from a roux serves as the dish’s foundation. You can create various roux types, ranging from “blonde” through medium to brown.

The roux gets darker and nuttier the longer it cooks, although it can take some time. As a result, our recipe achieves a good balance without compromising on flavor!

BROTH

Use chicken broth or, even better, canned shrimp broth if you’re short on time. However, if you have plenty of time and want to “get your chef on,” go ahead and prepare your shrimp stock.

Making Shrimp Étouffée

This recipe takes some time, but I promise it’s worth every minute.

Make Shrimp Etouffee.

Seafood is seasoned and cooked just until pink (per the recipe below). Do not overcook because it will continue to cook.

Create Roux

Cook the mixture of flour and fat until it takes on the color of peanut butter. Add onions, celery, and peppers (this helps stop the cooking process).

Simmer

Stir in Worcestershire, bay leaf, and diced fresh tomatoes.

Insert flavors

Heat through the shrimp, green onions, and a squeeze of lemon. Over rice, please.

Tips

• Add the celery, onion, and green pepper once the roux has turned the color of peanut butter (aka the holy trinity). The roux cools, as a result, preventing additional browning.
• The best shrimp should only be cooked safely till pink. When frying shrimp for the first time, take it off the heat as soon as it turns pink on both sides, which only takes a few minutes! As soon as it is reincorporated into the sauce, ensure sure it is properly cooked without boiling. Only a very brief simmer is acceptable. The shrimp will remain moist and soft as a result.
• Finally, just before removing the casserole from the heat, add the green onion and parsley. The herbs will maintain their flavor and vibrant green color in this manner.
• So that the rice is ready when the étouffée is finished cooking, be careful to time the cooking process. The greatest rice is hot, steaming, and somewhat sticky. Rice roasted in the oven is an option.

Seafood Etouffee

With fresh vegetables and rice, cajun-spiced shrimp are slowly cooked.

Ingredients for Shrimp Etouffee

• 1 ½ pounds medium shrimp peeled and deveined
• 1 tablespoon cajun seasoning
• 1 tablespoon vegetable oil
• ⅓ cup butter
• ⅓ cup flour
• 1 small onion chopped
• ½ bell pepper chopped
• 2 ribs celery chopped
• ¼ teaspoon thyme
• 4 cloves garlic minced
• 3 cups shrimp stock or chicken broth
• 2 cups tomatoes fresh (not canned), diced
• 3 tablespoons Worcestershire sauce
• 2 bay leaves
• salt & pepper to taste
• ¼ cup green onion
• ¼ cup parsley
• ½ lemon juiced

Instructions for Shrimp Etouffee

1. Combine Cajun seasoning with shrimp. Shrimp are added to heated oil over medium-high heat. Cook shrimp for about 2 minutes, or until they just start to turn pink. Take out of the pan and place aside.
2. In a big skillet, melt the butter over medium heat. Cook for 6 to 8 minutes after adding the flour, or until the mixture resembles peanut butter.
3. Add the garlic, thyme, onions, bell pepper, and celery, and simmer until just softened. Once the mixture is smooth, gradually add the broth or stock.
4. \Bring back to a boil after adding the tomatoes, Worcestershire, and bay leaves. For about 20 minutes, simmer covered on low heat. To taste, add salt and pepper.
5. Add the shrimp with any juices and the green onions, parsley, lemon juice, and green onions. Don’t overcook the shrimp; just heat them through.
6. Over rice, please.

Notes

Shell your shrimp for more flavor. Add the shells (including heads), and boil the chicken stock for 20 minutes on low heat. Discard the shells after straining. Replace chicken broth with this broth.

In step 1, saute shrimp just until pink on each side. Do not overcook. Reheating will allow the shrimp to continue cooking.

Nutrition information

Calories: 458 | Carbohydrates: 21g | Protein: 42g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 469mg | Sodium: 2190mg | Potassium: 801mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2889IU | Vitamin C: 54mg | Calcium: 362mg | Iron: 6mg