I totally appreciate easy, quick, and tasty meals. But if you want to put something exciting on your dining table, this Shrimp Etouffee recipe is a good place to start. The French know how to make delicious food but throw in a kick of African and Creole seasonings, and you have an unforgettable combination. Once you taste it, you’ll want it on a weekly rotation. So, while planning your weekly menu, you might as well add homemade Creole Seasoning to your spice list. It’s the mother of all Southern spices for depth and richness, quick to put together, and easily customizable to your preference. Shrimp etouffee is different than shrimp creole. Shrimp etouffée is juicy, decadent shrimp smothered in a thick spicy sauce, then served over steaming white rice. On the other hand, Shrimp Creole is a thinner, more stew-like sauce and isn’t quite as spicy. However, both are equally delicious because the tomatoes, onions, celery, bell pepper, and garlic add a rich flavor.
Recipe Ingredients
How to Make Shrimp Etouffee
Shrimp Stock
Saute – Add a teaspoon or two of butter or oil to a saucepan or skillet. Then, throw in the shrimp shells, the remaining onion, garlic, and celery scraps, and aromatics like bay leaf and thyme. (Photo 1) Add Water – Sauté for 5-7 minutes, constantly stirring to prevent burning. Add about 5 cups of water to it. (Photo 2) Simmer – Bring to a boil, lower the heat, and let it simmer for 20 minutes. Strain – Remove from heat and strain using a sieve. Set stock aside. (Photo 3)
Etouffee
Roux – Whisk melted butter, oil, and flour until smooth in a large Dutch oven or heavy-bottomed saucepan. (Photo 4) Patience – Cook on medium heat, stirring continuously, for 10-12 minutes or until you achieve the desired color. Please don’t walk away from the stove because it might burn. (Photo 5) Sauce – Add the onion, green pepper, and celery, and cook for 8-10 minutes – stirring frequently. (Photo 6) Herbs – Then add garlic, thyme, and bay leaf – continue stirring about 2 minutes longer. (Photo 7) Season – Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes. (Photo 8) Add Stock and Shrimp – Gradually pour in about 2 cups of shrimp stock, bring to a boil, and simmer. Add the shrimp and simmer for five more minutes. Or you may season the shrimp with Creole seasoning, sauté for about 5 minutes, and then throw it in at the last minute. You’ve got two options here – both work. (Photos 9-10) Adjust the soup’s thickness and flavor with more shrimp broth or water, hot sauce, and salt. (Photo 11) Serve – Stir in the green onions and chopped parsley. Serve over hot cooked rice. (Photo 12)
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
This incredible dish is the perfect make-ahead because the flavor is even better the next day. Make it the day before, let it cool, then store it in the fridge. Make your rice and reheat your shrimp etouffee on the stove when ready to serve. You keep your leftovers the same way. If freezing etouffee for later, try not to cook the shrimp first. Then let the sauce thaw overnight in the fridge, heat it in a pot on the stovetop, and throw the shrimp and simmer until it’s done.
What Goes With Shrimp Etouffee
Homemade garlic bread, fried okra, spicy green beans, skillet cornbread, and basmati rice all love to be with shrimp etouffee. King cake is a superb finish with a cup of coffee. And if you want to serve wine, Chardonnay is a good pick.
More Awesome Seafood Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”8ucJfXsH” upload-date=”Mon Aug 06 2018 19:57:54 GMT+0000 (Coordinated Universal Time)” name=”Shrimp Etouffee” description=”Shrimp Etouffee — Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste. Easy recipe with big bold flavors!!!”] This blog post was originally published in June 2017 and has been updated with additional tips, new photos, and a video.
