Shrimp Etouffee Recipe

Shrimp Etouffee Recipe

Etouffee is a dish found in Cajun and Creole cuisine and typically uses a smothering method of cooking with shellfish and rice. Our Shrimp Etouffee recipe will have your taste buds dancing! This recipe goes great with French Bread and cold glass of a crisp white wine.

This recipe is property of GreatChefRecipes.com

Ingredients:
3/4 teaspoon Old Bay seasoning
1/4 teaspoon ground thyme
1/4 teaspoon dried oregano
1/4 teaspoon Tony Chachere’s seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
2 pounds shrimp, peeled and deveined
1/2 teaspoon Kosher salt
1 tablespoon vegetable oil
3 tablespoons butter
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup diced celery
2 tablespoons all-purpose flour
2 cups diced tomatoes
1 3/4 cup seafood stock
1/2 teaspoon Worcestershire sauce
1/2 cup sherry wine
1 lemon, juiced
1 tablespoon Tabasco
1/4 cup sliced green onions
Salt
Cooked white rice

Directions:
1. Drain shrimp in a colander for 15-minutes.
2. In a small bowl, whisk Old Bay, thyme, oregano, Tony’s, cayenne, garlic powder, onion powder, white and black pepper.
3. Line a bowl with paper towels and place shrimp in bowl to dry.
4. Remove paper towels, add 1 teaspoon of Old Bay and 1 teaspoon of dry rub to shrimp.
5. Toss to coat well.
6. Heat vegetable oil in a large skillet over high heat until the oil smokes.
7. Cook shrimp in the oil for 1-minute without stirring.
8. Cook an additional minute and stir.
9. Remove shrimp from heat and transfer to a large bowl.
10. Melt butter in a Dutch oven over medium heat until the butter begins to brown slightly.
11. Sauté onion, celery and bell pepper until soft and translucent (5-minutes.)
12. Pour in remainder of dry rub and stir to combine.
13. Sprinkle flour into vegetable mixture and sauté for 3-4 minutes.
14. Add any liquid from the shrimp bowl to seafood stock (to make 2-cups.)
15. Whisk stock into the vegetable mixture, until smooth.
16. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency (5-minutes.) If the sauce is still runny, whisk in some additional flour to thicken.
17. Stir in Worcestershire, sherry, lemon juice and Tabasco.
18. Season with Tony’s to taste.
19. Stir shrimp into sauce and simmer until shrimp are fully cooked (1-minute.)
20. Top with green onions and serve over rice.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Grigio
This shrimp etouffee recipe is a Cajun dish, so it’s going to be a little heavier and have some nice spice. A Chardonnay would go really well with this dish, but I enjoy a good Pinot Grigio. Pinot Grigio is typically an Italian wine, but you can find some pretty good American Pinot Grigios well. The wine is light, but has a bit of a bite to it to tame the heat of the etouffe. Follow the link to our wine review site to find our favorite Pinot Grigio wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!