Shrimp Etouffee

Shrimp Étouffée is a southern dish packed tender seasoned shrimp are smothered in delicously cozy sauce and jam-packed with taste. It’s a recipe that you simply’ll be making on repeat!

I realized to make this dish whereas taking cooking courses in New Orleans. Roughly translated, Shrimp Étouffée means “smothered shrimp” and there are a lot of variations.

This etouffee recipes begins with a roux (a combination of oil and flour cooked till browned). I then add celery, onions, broth, and naturally cajun-seasoned shrimp. It has many layers of taste and it’s completely scrumptious.

Whereas it takes a little bit of time, it’s simple to make—I can guarantee you its positively value it!

Ingredients for shrimp etouffee including thyme, parsley, shrimp, green onion, seasoning, lemon, tomatoes, salt & pepper, butter, flour, worcestershire, bay leaves, celery, onion, garlic, broth, with labels.

Ingredient Ideas for Shrimp Etouffee

Shrimp: I take advantage of medium peeled and deveined shrimp on this recipe however étouffée might be made with any sort of shellfish. Sub out the shrimp for crab, mussels, and even crayfish (or crawdads) if you could find them.
Roux: The bottom of this dish is the sauce produced from a roux with oil and flour. The longer the roux cooks, the darker and nuttier it turns into including extra taste. For this recipe, you’ll cook dinner till you get a peanut butter shade.
Broth: I most frequently use rooster broth since I all the time have it readily available however you need to use seafood inventory or make the straightforward shrimp inventory listed within the recipe notes.
Onion/Celery/Bell Pepper: Often called the Holy Trinity in Cajun cooking these not solely add taste however maintain the roux from changing into too darkish.
Tomatoes: Any contemporary ripe tomatoes will work, I most frequently use Roma tomatoes as they maintain up nicely.

Roux bubbling in a pan to make shrimp etouffee.

Adding broth to the finished roux in a pan to make shrimp etouffee.

Tips on how to Make Shrimp Étouffée

Prepare dinner Shrimp: Season and cook dinner shrimp simply till pink (per recipe beneath). It’ll cook dinner extra later, don’t overcook.
Make Roux: Mix flour and fats and cook dinner till it turns into the colour of peanut butter. Add onions/celery/peppers (this helps cease the cooking course of).
Simmer: Add diced contemporary tomatoes, bay leaf, and Worcestershire and simmer.
Add flavors: Add shrimp, inexperienced onions, and a squeeze of lemon juice and warmth by. Serve over rice.

Holly’s Professional Ideas

Roux shade: As soon as the roux has reached the colour of peanut butter, add the celery/onion/inexperienced pepper (aka the holy trinity). This cools the roux to maintain it from browning additional.
Don’t overcook shrimp: When cooking the shrimp within the skillet, take away it warmth simply as quickly because it turns pink on each side, it takes simply a few minutes. As soon as added again into the sauce, be certain that it’s heated completely however doesn’t boil so it stays juicy and tender.
Add contemporary herbs final: Add inexperienced onion and parsley final, simply earlier than eradicating the dish from warmth. This fashion the herbs retain their taste and keep shiny inexperienced.
Time the cooking in order that the rice is prepared when the Étouffée is finished. Sizzling, steaming, and barely sticky rice tastes the very best. Attempt making Instant Pot Rice or baked rice.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Shrimp and greens are frivolously simmered in a roux-enriched sauce with daring Cajun spices and served over rice!

Prep Time 10 minutes

Prepare dinner Time 35 minutes

Complete Time 45 minutes

Prepare dinner ModeStop your display screen from going darkish

Toss shrimp with Cajun seasoning. In a skillet, warmth oil over medium-high warmth and add shrimp. Prepare dinner till shrimp simply begins to show pink, about 2 minutes. Take away from pan and put aside.
Soften butter over medium warmth in a big skillet. Stir in flour and cook dinner till the flour turns into the colour of peanut butter, about 6-8 minutes.
Add onions, bell pepper, celery, thyme and garlic and cook dinner till barely softened. Stir within the broth/inventory a bit at a time till easy.
Add tomatoes, Worcestershire and bay leaves and return to a boil. Cut back warmth to low and simmer uncovered about 20 minutes. Add salt & pepper to style.
Stir within the inexperienced onions, parsley, lemon juice and shrimp with any juices. Prepare dinner simply till shrimp is heated by, don’t overcook.
Serve over rice.

For extra taste, shell your individual shrimp. Add shells (and heads), add to rooster broth and simmer on low 20 minutes. Pressure and discard shells. Use this broth rather than rooster broth.
Don’t overcook shrimp, cook dinner simply till pink on both sides in step 1. The shrimp will end cooking when reheating.
Retailer leftovers in air tight container within the fridge for 3-4 days, or within the freezer for as much as 3 months.

Diet data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Dinner, Entree, Primary Course, Seafood

Delicacies American

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