Description
Hearty Louisiana comfort comes alive with shrimp etouffee, a soulful Creole classic brimming with spicy, rich flavors. Succulent shrimp nestled in a velvety roux-based sauce promise a taste of New Orleans that will transport diners straight to the bayou.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) shell-on shrimp or 3 pounds (1361 grams) head-on shrimp
- 2 teaspoons Diamond Crystal kosher salt
Herbs and Spices:
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/8 teaspoon hot paprika (optional)
- 1 bay leaf
- 2 bay leaves
- Parsley sprigs
- 4 thyme sprigs
- Salt and pepper
Vegetables and Cooking Base:
- 3 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 large green bell pepper (8 ounces)
- 2 large celery ribs, diced
- 4 garlic cloves, smashed
- 4 garlic cloves, chopped
- 3 scallions, sliced
- 2 tablespoons tomato paste
- 1/2 cup dry sherry or brandy (optional)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups shrimp stock
- Rice for serving
Instructions
- Prepare the aromatic foundation by extracting flavor from shrimp shells, seasoning shrimp with salt and baking soda, then chilling in refrigerator.
- Sauté shrimp shells in hot oil until deep golden brown, approximately 4 minutes, releasing rich seafood essence.
- Incorporate chopped vegetables into shell mixture, gently cooking until they become tender and translucent.
- Introduce tomato paste, creating a concentrated base, and deglaze with optional sherry to enhance depth.
- Create robust stock by combining shells with water and aromatic herbs, simmering for 45 minutes, then carefully straining to extract pure liquid.
- Craft a traditional roux by slowly melting butter and gradually incorporating flour, stirring continuously until achieving desired caramel-like color.
- Sauté classic Cajun trinity (onion, celery, bell pepper) for 4 minutes, developing foundational flavor profile.
- Quickly incorporate minced garlic and fresh scallions, cooking briefly to release their vibrant aromatics.
- Methodically blend prepared seasonings with strained stock, whisking thoroughly to ensure smooth integration.
- Allow sauce to simmer covered for 30 minutes, allowing flavors to meld and develop complexity.
- Gently introduce marinated shrimp, cooking just until they transform to delicate pink hue.
- Fine-tune sauce consistency, adjust seasoning, and serve elegantly over fluffy rice.
Notes
- Elevate shrimp flavor by marinating with salt and baking soda, which tenderizes and enhances texture for a more succulent bite.
- Maximize depth by thoroughly browning shrimp shells, extracting maximum umami and creating a rich, complex stock foundation.
- Customize heat levels by adjusting Cajun seasoning, allowing personalization for mild or spicy preference without compromising authentic flavor profile.
- Transform into gluten-free version by substituting all-purpose flour with cornstarch or alternative gluten-free thickening agents during roux preparation.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg