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

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.

Questions

Can I make Shrimp Etouffee dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Shrimp Etouffee gluten-free?

Yes. The gluten in this entry is 4 tbsp all-purpose flour, 2 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Shrimp Etouffee keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Shrimp Etouffee?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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