Shrimp Etouffee
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Cuisine: Cajun
Ingredients
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 1 large onion, diced
- 1/2 green bell pepper, diced
- 1 stalk celery, diced
- 3-4 large garlic cloves, minced
- 2 cups liquid: shrimp stock, clam juice, broth, or water (see note)
- 1 teaspoon and up to 1/4 cup of Cajun or Creole seasoning (I use about 2 teaspoons of mine)
- 1/4 to 1/2 teaspoon Old Bay Seasoning if not using shrimp stock, optional
- salt & pepper to taste
- 1/2 to 1 pounds shrimp, peeled and deveined (see note)
- green onions or parsley, sliced for garnish
- white rice for serving
Instructions
To make a roux, melt butter in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Whisk in flour and stir continuously until the roux reaches your desired color. If the heat is too high or you stop stirring, you risk burning the roux. If there are dark flecks, you’ve burnt it and will need to start over.
Try for a medium colored roux for this dish. Darker than blonde but not the color of a copper penny, and it will take about 6 to 8 minutes to get there. The vegetables are added to the cooked roux, and the roux continues to darken until the liquid is added.
Turn heat to low and add the onion, green pepper, and celery. Continue to cook for about five minutes, stirring often until vegetables begin to soften. Add garlic and cook for a minute longer.
Add the stock while stirring and bring to a boil. Add Cajun Spice to taste and reduce to a simmer, stirring now and then for about 15 minutes. Taste for salt & pepper. Add shrimp and cook 2 to 3 minutes until shrimp is done.
Serve sprinkled with green onions or chopped parsley, accompanied by white rice, and pass hot sauce.
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Notes:
If time allows, sprinkle the shrimp with a little of the Cajun Spice Mix and let sit until ready to use.
If desired, use the shells of the shrimp to make a stock. Place shells in a medium-sized saucepan, add about 2 1/2 cups of water and a little (about 1/4 to 1/2 teaspoon) Old Bay seasoning, if desired. Simmer for about 15 to 20 minutes as you prepare the rest of the dish and get the roux going. Strain and use two cups of the liquid in the recipe.
Nutrition based on 1/4 of the recipe and 1/2 cup rice:
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 442 | |
| % Daily Value * | |
| Total Fat 24 g | 37 % |
| Saturated Fat 15 g | 74 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 132 mg | 44 % |
| Sodium 586 mg | 24 % |
| Potassium 303 mg | 9 % |
| Total Carbohydrate 43 g | 14 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 4 g | |
| Protein 13 g | 26 % |
| Vitamin A | 101 % |
| Vitamin C | 57 % |
| Calcium | 9 % |
| Iron | 15 % |
Find it online: https://frugalhausfrau.com/2017/02/27/shrimp-etouffee/