Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs large shrimp (26-30 count), peeled, deveined; 6 tbsp unsalted butter; 1 cup yellow onion, finely diced; 2 celery stalks, finely diced; 1/2 cup green bell pepper, finely diced; 4 garlic cloves, minced; 4 tbsp all-purpose flour; 2 cups shrimp stock (or chicken stock); 1 can diced tomatoes, drained; 2 tsp Cajun seasoning; 1 tsp Louisiana-style hot sauce; 2 tsp Worcestershire sauce; 4 green onions, sliced; 1/4 cup fresh flat-leaf parsley, chopped; 2 tbsp fresh lemon juice; 2 cups long-grain white rice, cooked; 1/2 tsp kosher salt

Succulent shrimp smothered in a rich, buttery Cajun sauce built on the holy trinity of onion, celery, and bell pepper, ladled over fluffy white rice for a deeply satisfying Southern dinner.

40 minMediumServes 4510 cal/serving

CajunDinnerStovetopPescatarianHigh ProteinHigh FiberNut-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp (26-30 count), peeled, deveined
6 tbsp unsalted butter
1 cup yellow onion, finely diced
2 celery stalks, finely diced
1/2 cup green bell pepper, finely diced
4 garlic cloves, minced
4 tbsp all-purpose flour
2 cups shrimp stock (or chicken stock)
1 can diced tomatoes, drained
2 tsp Cajun seasoning
1 tsp Louisiana-style hot sauce
2 tsp Worcestershire sauce
4 green onions, sliced
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp fresh lemon juice
2 cups long-grain white rice, cooked
1/2 tsp kosher salt

Instructions

1

Cook 2 cups cooked long-grain white rice according to package instructions and keep warm.
2

Melt 6 tbsp unsalted butter in a large heavy skillet or Dutch oven over medium heat. Add 1 cup finely diced yellow onion, 2 finely diced celery stalks, and 1/2 cup finely diced green bell pepper and cook, stirring often, until softened and lightly golden, about 8 minutes.
3

Add 4 minced garlic cloves and stir 1 minute. Sprinkle in 4 tbsp all-purpose flour and stir constantly for 2 minutes to form a light blonde roux.
4

Gradually whisk in 2 cups shrimp stock (or chicken stock), then stir in 1 can drained diced tomatoes, 2 tsp Cajun seasoning, 1 tsp Louisiana-style hot sauce, 2 tsp Worcestershire sauce, and 1/2 tsp kosher salt. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
5

Add 1.5 lbs peeled, deveined large shrimp (26-30 count) and cook, stirring occasionally, until they are pink and curl into a C-shape, about 3 to 4 minutes. Shrimp should reach an internal temperature of 145°F (63°C). Do not overcook.
6

Stir in 2 tbsp fresh lemon juice, 4 sliced green onions, and 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust seasoning.
7

Serve immediately over long-grain white rice.

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Questions

What is Shrimp Etouffee?

Succulent shrimp smothered in a rich, buttery Cajun sauce built on the holy trinity of onion, celery, and bell pepper, ladled over fluffy white rice for a deeply satisfying Southern dinner. This reference files it under Cajun dinner: made on the stovetop, rated medium and about 40 minutes start to finish.

What internal temperature should Shrimp Etouffee reach?

For Shrimp Etouffee, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for Worcestershire sauce in Shrimp Etouffee?

The entry for Shrimp Etouffee calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I use frozen shrimp instead of shrimp in Shrimp Etouffee?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Shrimp Etouffee uses 1.5 lbs large shrimp (26-30 count), peeled, deveined.

How hot is Shrimp Etouffee?

Moderately. The heat in Shrimp Etouffee comes from 1 tsp Louisiana-style hot sauce. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Shrimp Etouffee contain shellfish?

Yes: 1.5 lbs large shrimp (26-30 count), peeled, deveined and 2 cups shrimp stock (or chicken stock). The full allergen list for this entry is gluten, dairy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Shrimp Etouffee?

Refrigerate what is left of Shrimp Etouffee within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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