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Shrimp Etouffee

Source: Quick from Scratch - Fish
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic -- shrimp smothered in a roux-thickened sauce of vegetables and spices -- is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.
2 tablespoons cooking oil
2 tablespoons flour
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 green bell pepper, chopped
2 ribs celery, chopped
2 onions, chopped
1 bay leaf
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1 1/2 pounds medium shrimp, shelled
2 scallions including green tops, chopped
Boiled or steamed rice, for serving
Shrimp Etouffee Recipe at
In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.

Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.

The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Shrimp and Rice
 Southern Seafood Specialties
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 314
Fat. Total: 10g
Fiber: 3g
Carbohydrates, Total: 16g
Sodium: 1505mg
% Cal. from Fat: 29%
Cholesterol: 259mg
Protein: 39g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: glenda, VA Reviewed: 02/22/2007
Excellent, just a little too spicy. I cut the ceyenne pepper in half and only used one onion.
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