This shrimp etouffee recipe is shrimp in a brown roux sauce with the trinity. It is not shrimp scampi or a seafood gumbo.
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Shrimp Etouffee
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Shrimp Etouffee. From Your Daily Hit.
Ingredients
Scale
- 1/4 cup (60ml) oil
- 1/4 cup (30g) flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 celery stalk, chopped
- 2 garlic cloves
- 1 1/2 cups (360ml) broth
- 1 pound (450g) shrimp, peeled
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Cooked rice
Instructions
- Stir oil and flour over medium heat until peanut-butter colored.
- Add onion, pepper, and celery. Cook until soft. Add garlic.
- Stir in the broth and simmer 15 minutes.
- Add shrimp, salt, and paprika. Cook 3 to 5 minutes, until the shrimp are pink. Serve over rice.
Notes
The roux for etouffee is lighter than a gumbo roux, about the color of peanut butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Roux
Peanut butter, not chocolate. This is not gumbo.
Shrimp
In at the end. An early shrimp turns tough.
Rice
Underneath, in the bowl.
Trinity
Cook it in the roux until soft so the sauce is not crunchy.
Nutrition (estimated)
About 380 calories per serving. Estimate only, not a lab test.
FAQ
Crawfish?
Same sauce, same time, if you can get peeled crawfish tails.
Blond roux?
Too pale and the sauce tastes like gravy. Take it to peanut butter.
Thick?
It should nap a spoon. Add broth if it tightens.
Ahead?
The sauce keeps 2 days. Add the shrimp when you reheat.
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