Main Dishesclosetcooking
Shrimp Etouffee
A cajun and creole dish of shrimp in a tasty roux gravy.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- whisk
📝 Preparation Steps
1
Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer, stirring frequently, until it turns a dark brown, about ⏱️ 10-20 minutes.
butter2 tablespoonsflour (or rice flour)4 tablespoons
2
Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for ⏱️ 10 minutes before straining the solids from the broth and set aside.
shrimp, shelled and deviened1 poundchicken broth2 cups
3
Add the onion, celery and peppers to the roux and cook until tender, about ⏱️ 8-10 minutes.
onion, diced1 cupcup green onions, sliced1/4
4
Add the garlic and thyme and cook for a minute.
garlic, chopped4 clovesthyme, chopped1 teaspoon
5
Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for ⏱️ 20 minutes.
creole seasoning1 tablespoonWorcestershire sauce1 tablespoon
6
Add the shrimp and cook until cooked, about ⏱️ 5 minutes.
shrimp, shelled and deviened1 pound
7
Season with hot sauce, salt and pepper to taste.
salt and pepper to taste
8
Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.
butter2 tablespoonslemon juice (~1/2 lemon)2 tablespoonsonion, diced1 cupcup green onions, sliced1/4
Nutrition Facts
calories
Calories 354
fat Content
Fat 20g
fiber Content
Fiber 2g
sugar Content
Sugars 6g
sodium Content
Sodium 878mg
protein Content
Protein 21g
trans Fat Content
Trans 0.5g
cholesterol Content
Cholesterol 192mg
carbohydrate Content
Carbs 22g
saturated Fat Content
Saturated 11g
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