Shrimp Etouffee
"Today we're smothering plump shrimp with a thickened gravy-like sauce with the addition of tomatoes, bay leaves, thyme, Worcestershire sauce, and plenty of Cajun seasoning to make this southern shrimp etouffee as flavorful as it is. Homemade shrimp etouffee is packed with the holy trinity of green pepper, celery, and onion simmered in a thick roux and tossed with juicy cajun-spiced shrimp creating a powerhouse of flavor all in one skillet. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. "
Serves4
Preparation Time15 min
Cooking Time15 min
Cooking MethodSkillet
Cooking Vessel Sizelarge heavy bottomed skillet
Ingredients
- 1 pound Raw Medium Shrimp
- 1 tablespoon Cajun Seasoning
- 2 tablespoon Olive Oil
- 1/3 cup Olive Oil
- 1/3 cup Butter
- 1/3 cup All Purpose Flour
- 1/2 cup Chopped Celery
- 1/2 cup Chopped Green Bell Pepper
- 1/2 cup Chopped Onion
- 1 cup Chicken Stock
- 1 tablespoon Minced Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Lemon Juice
- 2 tablespoon Worcestershire Sauce
- 2 Medium Tomatoes
- 1 teaspoon Fresh Thyme Leaves
- 2 Bay Leaves
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Season the shrimp with the Cajun seasoning.
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Add olive oil to a heavy bottomed skillet over medium heat. Add shrimp and sauté for 1-2 minutes, just until it gets some color and is no longer opaque. You won’t be completely cooking the shrimp at this point as it will cook more in a later step. Remove shrimp and set aside.
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Visit https://amandascookin.com/shrimp-etouffee/ for full printable recipe.