Rating: 5 stars
541 Ratings
  • 5 star values: 473
  • 4 star values: 52
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 5

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Recipe Summary

prep:
35 mins
cook:
20 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Spice Blend:
Etouffee:

Directions

Instructions Checklist
  • Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

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  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.

  • Heat oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.

  • Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

  • Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Saute onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.

  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.

  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Cook's Note:

You can use green chile peppers instead of green bell peppers, if desired.

Nutrition Facts

424 calories; protein 40.8g; carbohydrates 30.2g; fat 14.7g; cholesterol 368.9mg; sodium 1114mg. Full Nutrition
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