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Shrimp Étouffée with Steamed Rice
Indulge in the rich flavors of Louisiana with this classic Shrimp Étouffée recipe, featuring succulent shrimp, aromatic spices, and a hint of smokiness, all served atop a bed of fluffy steamed rice. This dish is a staple of Creole cuisine, and its bold flavors and hearty portions make it perfect for special occasions or casual gatherings. With its combination of tender shrimp, rich sauce, and comforting rice, this recipe is sure to become a favorite in your household.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Shellfish, Gluten
Ingredients
4 tablespoons
Unsalted Butter
320 Calories
1 medium
Onion
45 Calories
1 medium
Bell Pepper
49 Calories
2 stalks
Celery
10 Calories
3 cloves
Garlic
15 Calories
1/4 teaspoon
Cayenne Pepper
1 Calories
1/2 teaspoon
Paprika
2 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black Pepper
1 Calories
2 tablespoons
All-purpose Flour
10 Calories
1 cup
Shrimp Stock
100 Calories
1/2 cup
Heavy Cream
50 Calories
1 pound
Shrimp
120 Calories
1/4 cup
Scallions
20 Calories
4 cups
Cooked White Rice
600 Calories
1 loaf
French Bread
150 Calories
Step-by-Step Instructions
1
Melt the butter in a large cast-iron skillet over medium heat. Add the onion, bell pepper, and celery, and cook until the vegetables are tender, about 5 minutes.
2
Add the garlic, cayenne pepper, paprika, salt, and black pepper to the skillet, and cook for 1 minute, stirring constantly.
3
Sprinkle the flour over the vegetables, and cook for 1 minute, stirring constantly.
4
Gradually add the shrimp stock to the skillet, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.
5
Add the heavy cream to the skillet, and stir to combine. Bring the mixture to a simmer, and cook until the sauce has thickened, about 2 minutes.
6
Add the shrimp to the skillet, and cook until they are pink and cooked through, about 2-3 minutes per side.
7
Serve the Shrimp Étouffée over steamed white rice, garnished with chopped scallions and a sprinkle of paprika. Offer crusty French bread on the side for sopping up the rich sauce.
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