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Shrimp Etouffee
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5 from 2 votes

Shrimp Etouffee

Shrimp Etouffee
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings
Author Jim

Ingredients

  • 1 tablespoon butter
  • 1 large onion
  • 2 bell peppers
  • 3 ribs celery
  • 4 cloves garlic
  • 1 can diced tomatoes (14.5-ounce)
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried thyme
  • 1 quart shrimp or seafood stock
  • 1 tablespoon flour
  • 2 tablespoons Cornstarch
  • 2 pounds shrimp (Peeled, deveined, detailed)
  • Rice or Crusty bread for serving

Instructions

  • Dice onion/peppers/celery and mince garlic.
  • Place your favorite dutch oven over medium heat. Melt the butter in said oven, and add the flour. Stir and cook for 3-4 minutes or until golden. Stir in onion/peppers/celery/garlic, along with the salt and cayenne, and cook for another 3-4 minutes.
  • Once veggies are just soft, add in tomatoes/bay/thyme/stock and bring to a simmer. Simmer for 10 minutes, then stir in cornstarch (loosened with a splash of water) to thicken stew.
  • Add in the shrimp to cook (~7 minutes once it returns to a simmer). Once shrimp is cooked, serve over rice or with crusty bread.

Nutrition

Serving: 4People | Calories: 378kcal