Easy Shrimp Etouffee

Pam

A classic recipe for shrimp etouffee is perfect with crawfish too.

4.75 from 58 votes

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Course Main Course

Cuisine American, Cajun, Creole

Servings people

Calories 622 kcal

Ingredients

1⅓ pounds shrimp shelled, deveined & clean
1 cup butter 2 sticks
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 cloves garlic minced
5 Tablespoons all purpose flour
1⅔ cup seafood stock
1-1¼ teaspoons salt
½ lemon juiced
¼ teaspoon cayenne pepper to taste, optional
½-1 teaspooon Creole/Cajun seasoning we love Tony Chachere's
¼ teaspoon smoked paprika
½ cup chopped green onions
¼ cup chopped parsley

Instructions

Melt butter over medium high heat. Reduce heat to medium and add bell pepper, celery and onions and cook about 5-7 minutes, adding garlic in the last 30 seconds to 1 minute.
Stir in flour and salt, stirring to keep it smooth. Cook, stirring constantly until the sauce is lightly browned. This should take about 7-8 minutes.
Add shrimp, stock, lemon juice and seasoning. Cook, stirring until shrimp are done - about 5-6 minutes
Stir in green onion and parsley, reserving a little if desired for garnish.
Serve over rice.

Video

Notes

Salted or unsalted butter can be used, adjusting the added salt accordingly
Chicken stock may be substituted if seafood stock is not available.

Nutrition

Sodium: 1622mgCalcium: 184mgVitamin C: 42mgVitamin A: 2281IUSugar: 3gFiber: 3gPotassium: 770mgCholesterol: 365mgCalories: 622kcalTrans Fat: 2gMonounsaturated Fat: 12gPolyunsaturated Fat: 2gSaturated Fat: 30gFat: 48gProtein: 35gCarbohydrates: 16gIron: 2mg

Keyword etoufee, shrimp