Shrimp Etouffee Recipe

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Cajun/Creole    Dinner    Shrimp    Shrimp Pastas/Rice/Casserole Dishes   

 

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Shrimp Etouffee is wonderful!

This is my Pacific Northwest version of the famous and classic New Orleans Shrimp Etouffee of shrimp and rice.  The aroma of this dish as it cooks is so heavenly.  The word etouffee (pronounced eh-too-fey) comes from the French word “to smother.”  Etouffee, in some ways, its similar to gumbo.

My husband gave this fantastic recipe a “10” rating.  Enjoy my delicious Shrimp Etouffee with a northwest twist.

Check out my Shrimp Recipes for more great cooking ideas.  Also check out Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.

 

Shrimp Etouffe

 

Shrimp Etouffee Recipe:

Shrimp Etouffee

Prep Time: 30 minutes

Cook Time: 60 minutes

Yield: serves many

Ingredients:

1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly-sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco Sauce
1 tablespoon freshly-grated lemon zest
1 tablespoon fresh-squeezed lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
Hot cooked rice

 

Instructions:

In a large pot over medium heat, melt butter; stir in flour and cook until bubbly.  Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil.  Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil.

Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups.  Stir in lemon zest, lemon juice, parsley, and shrimp.  Simmer approximately 2 to 3 minutes or until shrimp are cooked.

Remove from heat and serve over hot cooked rice.

Serves many.

 


 

Comments from Readers:

I just reviewed some of your shrimp recipes and would argue that your Shrimp Etouffee recipe is more a Shrimp Creole than an etouffee.  Many Cajuns finish the dish with a handful of chopped green onion tops and parsley.  Generally speaking, Cajun/Creole dishes with tomatoes are Creole (aka New Orleans cuisine); similar dishes without tomatoes is usually Cajun.  For example, Creole-style gumbos and jambalayas contain tomato or tomato products.  Cajun gumbos and jambalayas are usually based on a dark brown roux sans tomatoes.

The classic etoufee (crawfish, shrimp, or crab) consists of only a few additional ingredients; Butter and flour for a roux, the trinity (onion, celery, bell pepper), garlic, and salt.  The classic etouffee is crawfish etouffee.  Try to find some frozen crawfish at your nearest mega-mart, and give it a try.  Make sure it is Louisiana crawfish though; the imported Chinese product is really inferior.

I am looking forward to trying your shrimp etouffee as it sounds great.  The addition of the herbs gives an etouffee another layer of flavor.  Fresh shrimp are available here in New Iberia year round.  The city is located near the gulf coast (the upper reach of Vermilion Bay) midway between New Orleans and Lake Charles, LA (pretty much the Texas state line).  I really like your website and plan to visit it more often.

Ken Morrogh
New Iberia, Louisiana

 

https://whatscookingamerica.net/ShrimpEtoufee.htm

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