Shrimp Etouffee Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (21)
- 16 oz peeled shrimp from 28 oz raw small shrimp
- 4 oz tomatoes about 1 medium, chopped
- 4 oz onions from about a medium, chopped
- 2 oz celery about 1 large stalk, chopped
- 2 oz red bell peppers from about half a medium, chopped
- 2 oz green bell pepper from about half a medium, chopped
- 1/4 tsp salt
- 1 1/2 tsp cajun seasoning
- 1 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups unsalted chicken broth
- 1 tbsp olive oil
- 1 tbsp garlic from about 3 cloves, minced
- 1 tsp sriracha
- 1 tsp lemon juice
- 1 tsp fresh thyme
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 2 tbsp parsley finely chopped
- 1 bay leaf
- 3 1/2 cups cooked medium-grain rice
INSTRUCTIONS
Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 tbsp garlic and sauté for about 30 seconds or until fragrant.
Add 4 oz onions and cook for about 2 minutes or until translucent.
Add 4 oz bell peppers (2 red, 2 green), 4 oz tomatoes, and 2 oz celery. Add 1 tbsp unsalted butter and stir to cook for about 2 minutes.
Add 14 oz peeled shrimp along with the seasonings: 1 1/2 tsp cajun, 1 tsp sriracha, 1 tsp lemon juice, 1 tsp fresh thyme, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1 bay leaf.
Mix everything nicely and leave to cook for 2 minutes.
Stir in 2 tbsp all-purpose flour. It'll look dry, but keep stirring for about 1 minute to cook the flour. Use a wooden spoon to avoid damaging the pan.
Slowly pour in 1 1/2 cups chicken broth and stir constantly to avoid lumps. Turn the heat to high and as soon as it bubbles, turn the heat to low and simmer everything for 7 minutes to thicken.
Turn off the heat and sprinkle on top 2 tbsp finely chopped parsley. Serve with 3 1/2 cups of cooked rice.