Creole Shrimp Etouffee|Print

Servings: 4

Paprika

¾ tsp.

Ground thyme

¼ tsp.

Dried oregano

¼ tsp.

Cayenne pepper

¼ tsp.

Garlic powder

¼ tsp.

Onion powder

¼ tsp.

White pepper

¼ tsp.

Ground black pepper

¼ tsp.

Shrimp

2 lbs., peeled, deveined

Salt

½ tsp.

Vegetable oil

1 tbsp.

Butter

3 tbsp.

Onion

1/3 cup, diced

Green bell pepper

1/3 cup

Celery

1/3 cup, thinly sliced

All-purpose flour

2 tbsp., or more if needed

Diced tomatoes

½ cup

Chicken stock

1 ¾ cups

Worcestershire sauce

½ tsp.

Hot sauce

1 dash, or more to taste

Salt

to taste

Green onions

¼ cup, sliced

Cooked rice

2 cups, or to taste

Creole Shrimp Etouffee

Prep:

35 m

Cook:

20 m

Ready in:

55 m

Combine the first eight ingredients (from white paprika to black pepper) in a small bowl and whisk them together.
Place shrimp in a colander and drain it for 15 minutes or more.
Line a separate bowl with paper towels and dry the shrimp for about 3 minutes.
Remove the towels from the bowl and season with 1 tbsp. salt and 1 tbsp. spice mixture. Toss to coat.
Add vegetable oil to a large and heavy skillet and heat it over a high heat until the oil is hot.
Add shrimp to the skillet and cook for about 1 minute without stirring. Then stir and cook for 1 more minute.
Place the shrimp in a large bowl and let it rest until juices appear. Strain the juices into the chicken stock until there are 2 cups in total. If needed, add more stock.
Add butter to a large skillet and cook it over a medium heat until it turns tan at its edges.
Add onion, bell pepper, and celery to the hot butter and cook for about 5 minutes or until softened. Add the rest of the spice blend.
Add flour to the veggie mix and sauté for about 4 minutes or until all the ingredients blend.
Add tomatoes and keep cooking for about 3 minutes or until their juices start to brown on the bottom of the pan.
Add the stock to the veggie mix and stir until smooth. Bring the mixture to a simmer and cook for about 3 to 5 minutes or until it thickens slightly.
Stir in the hot sauce and the Worcestershire sauce and season with salt.
Add shrimp to the sauce and simmer for 1 minute or until the shrimp is ready and no longer translucent.
Garnish the dish with green onions and a pinch of cayenne pepper and pour over rice to serve.