Name: Shrimp Étouffée Recipe
Total time: 180 min
Yield: 8
Ingredients: For the Shrimp Stock (see note):; 2 pounds (900g) shell-on shrimp, or 3 pounds (1.4kg) head-on shrimp (small or large shrimp will work in this recipe; size doesn't matter); 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume; 1/2 teaspoon baking soda; 3 tablespoons (45ml) vegetable or canola oil; 1 medium yellow onion, diced; 2 large ribs celery, diced; 4 medium cloves garlic, smashed; 2 tablespoons (30ml) tomato paste; 1/2 cup (120ml) dry sherry or brandy (optional); 1 bay leaf; A few sprigs flat-leaf parsley; 4 sprigs thyme; For the Étouffée:; 1/2 cup (4 ounces; 115g) unsalted butter; 1/2 cup (2 1/4 ounces; 65g) all-purpose flour; 1 (8-ounce; 225g) medium yellow onion, diced; 2 large ribs celery (6 ounces; 170g), diced; 1 (8-ounce; 225g) large green bell pepper, stemmed, seeded, and diced (or, if you want a sweeter flavor, half of a large green bell pepper and half of a large red bell pepper); 4 medium cloves garlic, coarsely chopped; 3 scallions, white and light-green parts only, thinly sliced, plus more for garnish; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 1/8 teaspoon hot paprika (optional); 3 cups (700ml) shrimp stock, plus more as needed; 2 bay leaves; Kosher salt and freshly ground black pepper

Ingredients

(Servings: 8)

2 pounds (900g) shell-on shrimp, or 3 pounds (1.4kg) head-on shrimp (small or large shrimp will work in this recipe; size doesn't matter)

2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume

1/2 teaspoon baking soda

3 tablespoons (45ml) vegetable or canola oil

1 medium yellow onion, diced

2 large ribs celery, diced

4 medium cloves garlic, smashed

2 tablespoons (30ml) tomato paste

1/2 cup (120ml) dry sherry or brandy (optional)

1 bay leaf

A few sprigs flat-leaf parsley

4 sprigs thyme

1/2 cup (4 ounces; 115g) unsalted butter

1/2 cup (2 1/4 ounces; 65g) all-purpose flour

1 (8-ounce; 225g) medium yellow onion, diced

2 large ribs celery (6 ounces; 170g), diced

1 (8-ounce; 225g) large green bell pepper, stemmed, seeded, and diced (or, if you want a sweeter flavor, half of a large green bell pepper and half of a large red bell pepper)

4 medium cloves garlic, coarsely chopped

3 scallions, white and light-green parts only, thinly sliced, plus more for garnish

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/8 teaspoon hot paprika (optional)

3 cups (700ml) shrimp stock, plus more as needed

2 bay leaves

Kosher salt and freshly ground black pepper

Warm long-grain rice, for serving

Shrimp Étouffée Recipe

Ingredients

For The Shrimp Stock (see Note)

For The Étouffée

Steps

Nutrition Facts

Comments

Shrimp Étouffée Recipe

Ingredients

For The Shrimp Stock (see Note)

For The Étouffée

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts