This shrimp etouffee is tender and succulent shrimp stewed with tomatoes, vegetables and seasonings, all served with steamed rice. A classic dish that's full of bold flavors and is quick and easy to make.
1 1/2poundsmedium to large shrimp (shell-on)peel and reserve shells for shrimp broth
1/4cupgreen onionssliced
2tablespoonsfresh parsleychopped
steamed white rice for serving
Instructions
For the shrimp broth
Place all the ingredients in a large pot and bring to a simmer. Cook for 30-45 minutes.
Let cool slightly, then strain the broth through a sieve. You will have more broth than you need for this recipe. Leftover broth can be frozen for later use.
For the etouffee
Melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, for 5-7 minutes or until roux is light golden brown.
Add the onion, bell pepper and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
Add the garlic and cook for 30 seconds.
Stir in the tomatoes, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce. Cook for 1 minute.
Pour in the shrimp broth and bring the mixture to a simmer. Cook for 15-20 minutes or until sauce has thickened.
Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
Stir in the green onions. Sprinkle with parsley, then serve immediately with rice.