Shrimp Etouffee
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A classic Cajun dish featuring shrimp in a rich, roux-based sauce with the holy trinity of vegetables, served over rice.
Ingredients
- 59.1 ml all-purpose flour
- 29.6 ml olive oil
- 1 small onion chopped
- 1 stalk celery chopped
- 0.5 small green bell pepper chopped
- 2.46 ml dried basil
- 1.23 ml cayenne
- 1.23 ml dried thyme
- Kosher salt and coarsely ground black pepper
- 1 clam juice
- 1 large shrimp shelled and deveined
- Cooked white rice
- 2 scallions chopped, for topping
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 86.9 mg
- Iron: 3.1 mg
- Magnesium: 37.8 mg
- Phosphorus: 88.9 mg
- Potassium: 373 mg
- Zinc: 1.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml all-purpose flour
- 29.6 ml olive oil
- 2.46 ml dried basil
- 1.23 ml cayenne
- 1.23 ml dried thyme
- Kosher salt and coarsely ground black pepper
- 1 clam juice
- Cooked white rice
Prepare
- Chop 1 small onion
- Chop 1 stalk celery
- Chop 0.5 small green bell pepper
- 1 large shrimp, shelled and deveined
- 2 scallions, chopped, for topping
Let's Cook
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Step 1.
In a nonstick 10-inch skillet, cook the flour over medium-high heat, stirring and shaking the pan frequently, until the flour turns a nutty brown, 6 to 8 minutes. Transfer the browned flour to a small bowl and set aside. Wipe the skillet clean.
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Step 2.
In the same skillet, heat the olive oil over medium heat until hot. Add the chopped onion, celery, green bell pepper, dried basil, cayenne, dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes.
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Step 3.
Increase the heat to medium-high. Sprinkle the cooked flour over the vegetable mixture and stir until blended. Gradually stir in the clam juice and ¾ cup water, whisking constantly until the mixture boils. Boil for 1 minute.
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Step 4.
Add the shrimp to the skillet and cook for 3 to 4 minutes, or until the shrimp turn opaque throughout. Serve the shrimp mixture over cooked white rice and sprinkle with chopped scallions.