Shrimp Étouffée
This restaurant-worthy shrimp étouffée recipe tastes like it came straight from New Orleans, but it's easy enough to make at home.
Ingredients
- paprika (0.75 tsp)
- ground thyme (0.25 tsp)
- dried oregano (0.25 tsp)
- cayenne pepper (0.25 tsp)
- garlic powder (0.25 tsp)
- onion powder (0.25 tsp)
- white pepper (0.25 tsp)
- ground black pepper (0.25 tsp)
- shrimp, peeled and deveined (2 lbs)
- salt (0.5 tsp)
- vegetable oil (1 tbsp)
- chicken stock (1.75 cups)
- butter (3 tbsp)
- diced onion (0.33 cup)
- diced green bell pepper (0.33 cup)
- thinly sliced celery (0.33 cup)
- all-purpose flour (2 tbsp)
- diced tomatoes (0.5 cup)
- Worcestershire sauce (0.5 tsp)
- hot sauce (1 dash)
- sliced green onions (0.25 cup)
- cayenne pepper (0 )
- cooked rice (2 cups)
Instructions
- Make the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.
- Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.
- Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.
- Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.
- Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 424
- fat: 15 g
- sats: 7 g
- carbs: 30 g
- fibre: 2 g
- protein: 41 g
- salt: 1.1 g