Chef John's Shrimp Étouffée

Name: Chef John's Shrimp Étouffée
Total time: 20 min
Yield: 4 Servings
Ingredients: ¾ teaspoon paprika; ¼ teaspoon ground thyme; ¼ teaspoon dried oregano; ¼ teaspoon cayenne pepper; 🧄 ¼ teaspoon garlic powder; 🧅 ¼ teaspoon onion powder; ¼ teaspoon white pepper; ¼ teaspoon ground black pepper; 🦐 2 pounds shrimp, peeled and deveined; 🧂 ½ teaspoon salt; 1 tablespoon vegetable oil; 1 ¾ cups chicken stock; 🧈 3 tablespoons butter; 🧅 ⅓ cup diced onion; ⅓ cup diced green bell pepper; 🥒 ⅓ cup thinly sliced celery; 2 tablespoons all-purpose flour; 🍅 ½ cup diced tomatoes; ½ teaspoon Worcestershire sauce; 1 dash hot sauce; ¼ cup sliced green onions; Cayenne pepper for garnish; 🍚 2 cups cooked rice

Cost $20, save $15

Source: Recommended by CookPal

20 Min
4 Servings
$20

Chef John's Shrimp Étouffée

Cost $20, save $15

Source: Recommended by CookPal

20 Min
4 Servings
$20

INGREDIENTS

Spice Blend
- ¾ teaspoon paprika
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 🧄 ¼ teaspoon garlic powder
- 🧅 ¼ teaspoon onion powder
- ¼ teaspoon white pepper
- ¼ teaspoon ground black pepper
Shrimp
- 🦐 2 pounds shrimp, peeled and deveined
- 🧂 ½ teaspoon salt
Main Ingredients
- 1 tablespoon vegetable oil
- 1 ¾ cups chicken stock
- 🧈 3 tablespoons butter
- 🧅 ⅓ cup diced onion
- ⅓ cup diced green bell pepper
- 🥒 ⅓ cup thinly sliced celery
- 2 tablespoons all-purpose flour
- 🍅 ½ cup diced tomatoes
- ½ teaspoon Worcestershire sauce
- 1 dash hot sauce
- ¼ cup sliced green onions
- Cayenne pepper for garnish
- 🍚 2 cups cooked rice

STEPS

Whisk together paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper in a small bowl to create the spice blend.

Drain shrimp in a colander for at least 15 minutes. Dry shrimp with paper towels and season with salt and some of the spice blend.

Heat oil in a large skillet over high heat until smoking. Cook shrimp for 1 minute without stirring, then stir and cook for 1 more minute. Transfer shrimp to a bowl and strain collected juice into chicken stock to make 2 cups.

Melt butter in the same skillet over medium heat. Sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in remaining spice blend.

Sprinkle flour into the skillet and sauté with vegetables for 3-4 minutes. Stir in diced tomatoes and cook until liquid browns slightly on the bottom of the pan.

Mix chicken stock mixture into the skillet, whisking until smooth. Simmer and cook until thickened, about 3-5 minutes. Add Worcestershire sauce and hot sauce. Adjust salt as needed.

Add shrimp back into the sauce and simmer until fully cooked, about 1 minute.

Garnish with green onions and cayenne pepper. Serve over cooked rice in shallow bowls.

NUTRIENTS

Per 1 serving

🔥

424

Calories

41
Protein
30
Carbs
15
Fats

💡 For best flavor, use fresh shrimp if available, but frozen shrimp works well too.Let the shrimp juices collect in a bowl to enhance the dish's flavor.Adjust spice levels to suit personal preference by adding more or less cayenne pepper or hot sauce.