Shrimp Étouffée

How to Make Shrimp Étouffée

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1. Put the shrimp shells and the water in a saucepan, bring to the boil, and simmer for 15 minutes. Strain, discard the shells, and keep about 450 ml of the stock.

   Mark done Start 15 min timer

2. Melt the butter in a large, heavy pan over medium heat, whisk in the flour, and cook for 7 minutes, stirring constantly, until the roux is the colour of peanut butter.

   Mark done Start 7 min timer

3. Add the onion, celery and green pepper and cook for 8 minutes, until soft.

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4. Stir in the garlic, tomato paste, Cajun seasoning, cayenne and thyme and cook for 1 minute.

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5. Add the shrimp stock a little at a time, whisking, then add the bay leaves, Worcestershire sauce and salt. Simmer for 15 minutes, until the sauce is as thick as a thin gravy.

   Mark done Start 15 min timer

6. Meanwhile, cook the rice according to the packet and keep it warm.

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7. Add the shrimp to the sauce and simmer for 5 minutes, until pink and just firm. Take the pan off the heat and remove the bay leaves.

   Mark done Start 5 min timer

8. Stir in the lemon juice and spring onions, and serve over the rice with the parsley.

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Tips for Making Shrimp Étouffée

• Stir the roux the whole time. It burns in seconds if it is left alone, and a burnt roux has to be thrown away and started again.
• Make the stock from the shells. Ten minutes of simmering puts the flavour of the shrimp into the sauce and costs nothing.
• Add the shrimp last and pull the pan off the heat as soon as they turn pink. Cooked for longer, they turn rubbery and tight.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Shrimp Étouffée

• Steamed white rice
• Crusty French bread
• Collard greens

Storing & Reheating Shrimp Étouffée

Keeps in the fridge for up to 2 days. Reheat the sauce gently and do not boil it, or the shrimp toughen. The sauce without the shrimp freezes for up to 3 months, and fresh shrimp can be cooked in it after thawing.

Shrimp Étouffée FAQ: Common Questions

Shrimp Étouffée Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.