Shrimp Etouffee

Etouffee is a traditional New Orleans recipe full of flavor.  Made with vegetables, stock and a roux, shrimp are then added to the etouffee gravy and served over rice.

etouffee

One of my favorite types of seafood is shrimp.  Shrimp is affordable and versatile and I love to add it to to our menu.  So I was super excited to be invited to participate in the OXO Shrimp Showdown.   I was sent a fun package full of OXO tools perfect for preparing shrimp along with some of the most gorgeous shrimp I’ve ever seen from Eastern Fish Company.

etouffee

I prefer to buy shrimp raw that is already and peeled and cleaned, but it can be hard to find that way.  I prefer not to have to work too hard to prep the shrimp for cooking, which includes not only peeling the shrimp, but deveining it. The sand vein is the digestive tract of the shrimp and while it’s safe to eat, I just prefer my shrimp without it.

etouffee

The OXO Good Grips Shrimp Cleaner takes the work out of peeling and deveining any size shrimp. Simply insert the ridged cleaner into the end of the shrimp to split the shell and remove the vein in one motion.  Then, rinse the shrimp under cold water and prepare. A soft handle makes this shrimp cleaner comfortable to use, and non-slip even when wet.

etouffee When using the tool, hold the shrimp legs down and straighten its back. Insert the Shrimp Cleaner (teeth up) in the small hole in the center of the exposed meat, and push it halfway into the shrimp. 

etouffee

Push the Shrimp Cleaner straight through the shrimp, splitting its shell and removing the sand vein.  A quick straight push is all it takes!

etouffee

I love creole or cajun food.  I first had etouffee just a few months ago at a local New Orleans themed restaurant.  It was love at first bite! As soon as I saw the gorgeous jumbo shrimp from Eastern Fish Company, I knew had to make Shrimp Etouffee.  I was surprised at how easy the etouffee is to make.  It really isn’t hard at all, it just takes a small amount of time and attention but it’s well worth the effort.  The only change I’d make to this recipe is to double or triple it! It fed two of us and I definitely wanted leftovers.

Easy Shrimp Etouffee
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Shrimp Stock
  • Shells and tails from 2 lbs of shrimp
  • 1 lemon, sliced
  • ½ an onion, skinned
  • 2 stalks celery
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper

  • For the Etouffee:
  • 2 lbs raw shrimp, peeled and cleaned
  • 2 Tablespoons creole or cajun seasoning, divided
  • 7 Tablespoons butter, divided
  • ½ cup roughly chopped onion
  • ¼ cup roughly chopped celery
  • ¼ cup roughly chopped red bell pepper
  • ¼ cup flour
  • 1½ - 2 cups shrimp stock (or chicken stock)
  • ¾ cup canned diced tomatoes
  • 2 Tablespoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • Cooked rice or quinoa (I cooked quinoa in shrimp stock for more flavor)
Instructions
  1. For the stock:
  2. Combine all ingredients in a large dutch oven. Add 6-8 cups of water. Bring to a boil. Turn heat down and simmer for 45-60 minutes. Strain broth through a fine mesh colander or through cheesecloth. Set aside and freeze any leftovers.

  3. Put the raw shrimp in a large bowl and toss with 1 Tablespoon of creole seasoning to coat the shrimp. Set aside.
  4. In medium size dutch oven, melt 4 Tablespoons of the butter over medium high heat. Add onions, peppers and celery. Saute until onions are translucent, about 5 minutes.
  5. Whisk in flour and continue to cook and whisk for 3-5 minutes to cook the roux. The roux will be very light in color. Add 1 Tablespoon creole seasoning.
  6. Slowly pour in ¼ cup of the shrimp stock, whisking continuously to form a paste. Continue to add the stock slowly, whisking constantly. After all the stock is added the mixture should be the consistency of a gravy - not to thick or thin. Bring to a boil and then reduce heat so the sauce is simmering.
  7. Add tomatoes, garlic, Worcestershire and hot sauce to the pot. Add salt and pepper to taste. You may need more or less salt depending on how much salt is in your creole seasoning. Stir to combine. Allow to continue simmering for 20-30 minutes.
  8. Add shrimp to the pot and stir to coat. Cook for 10 minutes or until the shrimp is pink and cooked through. Stir in remaining 3 Tablespoons of butter. Serve over rice or quinoa.

Recipe adapted from NOLA Cuisine

 Enter to Win A Shrimp Gift Package!

OXO is providing one Growing Up Gabel reader with a fun shrimp themed gift package to get you cooking more shrimp! One winner will win:

  • OXO Shrimp Cleaner
  • OXO Flexible Kitchen & Herb Snips
  • OXO Silicone Steamer
  • OXO Wooden Lemon Reamer
  • OXO 3 Piece Bowl and Colander Set
  • OXO 12″ Tongs with Silicone Heads
  • $100 Visa Gift Card from the NFI Shrimp Council

Just enter below for a chance to win!


 

Make sure to check out more amazing recipes from other fabulous OXO Shrimp Showdown Bloggers!

A Kitchen Addiction
A Zesty Bite
Betsy Life
Bonbon Break
Cherished Bliss
Chocolate Moosey
Coconut and Lime
Cookistry
Created by Diane
Everyday Maven
Foxes Love Lemons
Garnish with Lemon
girlichef
Growing up Gabel
Healthy Delicious
Home Cooking Memories
Jeanette’s Healthy Living
Julie’s Eats and Treats
Kirbie’s Cravings
Lemons for Lulu
My Man’s Belly
Natasha’s Kitchen
Noble Pig
Peanut Butter and Peppers
Peas and Crayons
Sarah’s Cucina Bella
So How’s It Taste?
Taste Love and Nourish
That Skinny Chick Can Bake
Wonky Wonderful

Comments

  1. says

    I adore shrimp too – and your Étouffée sounds delicious! I really like the de-veining tool as well. I am very particular about making sure shrimp are properly de-veined but it can be quite a job! Thank you for sharing this delicious recipe with the Hearth and Soul hop.
    April recently posted..Taking Time OutMy Profile

  2. says

    Your Etouffee Sauce looks so rich and delicious! Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
    Miz Helen

  3. says

    Oh I love shrimp ! One of my favorite sea food. Your shrimp looks yum !! I’ve never had etouffee before. I might want to try this one day !!

  4. says

    Wow, your dish is gorgeous and full of flavor! My husband is from Louisiana and we know our Shrimp Etouffee and this one looks like a keeper! Pinning <3

  5. says

    Love this recipe, Camille! I had etouffee in New Orleans a few years ago, and it was SO spicy that my eyes were watering and I was sweating, and I have a REALLY high tolerance to spicy food! haha. I’ve been meaning to making it at home ever since (just maybe a little less spicy).
    Lori recently posted..Shrimp Primavera Pizza #ShrimpShowdownMy Profile

    • says

      Wow! I did cut down on the heat some because I wanted lots of flavor but not so much heat that I can’t taste it. A little cayenne would kick it up a notch.

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