Dinner · 40 min · cajun

Shrimp Étouffée

If you like large shrimp, you’ll love this Cajun dinner — 40 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Large shrimp
• 5 tbsp Butter
• 1/3 cup Flour
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 4 cloves Garlic
• 2.5 cups Seafood stock
• 1 tbsp Tomato paste
• 1 tbsp Cajun seasoning
• 1 tsp Worcestershire
• 4 cups Cooked rice

Steps

1. Cook the butter and flour into a peanut-butter roux, stirring constantly about 10 minutes. Keep it moving — shrimp étouffée waits for no one.
2. Add the onion, bell pepper, celery, and garlic; cook 8 minutes until soft and sweet. Stir in the tomato paste, Cajun seasoning, and Worcestershire.
3. Whisk in the stock a little at a time until smooth. Simmer 12 minutes until the sauce thickly coats a spoon.
4. Add the shrimp and simmer 4 minutes until just pink and curled. Pull from the heat immediately to keep them snappy.
5. Spoon over hot rice. The sauce should pool, not run — adjust with a splash of stock if it gets too thick.

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