Feb 23, 2015

Spicy Shrimp Etouffee

Another Mardi Gras over with.

Stray beads collected.  Streets swept clean.

And the grocery ads for Lenten seafood are pouring in.

Crawfish is usually the "go-to" when it comes to etouffee.  But since crawfish season has just started, prices are high ($16.99/lb for peeled tail meat).

Spicy Shrimp Etouffee | Ms. enPlace

And that just ain't happening, ya dig?

Shrimp make a mighty fine etouffee too.
Spicy Shrimp Etouffee | Ms. enPlace

This is a spicy shrimp etouffee with Tony's Creole Seasoning and a good helping of cayenne pepper and Louisiana hot sauce.  I also decided to make this more of a New Orleans etouffee than a Cajun one, adding a can of Ro-tel tomatoes.

If you've been around here for a while, you've probably noticed than I use an oil-based roux when I make gumbo.  Since etouffee is a simpler dish, I like to use a butter roux to add flavor and richness.

Spicy Shrimp Etouffee | Ms. enPlace

How to make shrimp stock
How to make a roux

Print It!

Spicy Shrimp Etouffee

1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
about 1/2 cup flour
1 stick butter
1 can Ro-tel tomatoes (I use original flavor)
2 1/2 cups shrimp stock
1 to 1 1/2 tsp salt
1 tsp cayenne pepper
1 to 1 1/2 tsp Tony's Creole Seasoning
1 1/2 tsp Louisiana Hot Sauce
1 lb peeled shrimp
4 green onions, chopped and divided
4 cups cooked rice

Have all the vegetables chopped before starting the roux.
In a cast iron or stainless steel pot, melt the butter over medium heat.  Sprinkle in 1/2 cup flour and stir.  Continue slowly stirring the mixture.  If pools of butter form, sprinkle in a small amount of flour.  Stir until the roux is the color of a shiny penny.

Add the onion, bell pepper, and garlic and saute for about 10 minutes.  Pour in the ro-tel (including the juice) and shrimp stock.  Add the seasonings and hot sauce.  Simmer for about 10 minutes.

Add the shrimp and 2/3 of the green onion.  Cover and simmer another 20 minutes (rice can be cooked during this time).  Serve over rice and sprinkle the remaining green onion over each serving.  Pass hot sauce at the table.  Serves 4.

More seafood...
Crawfish Etouffee
Cheese & Shrimp Stuffed Poblanos
Catfish Divan

Linking with:
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
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  1. Yum!! I LOVE shrimp etouffee. Sometimes I add scallops to mine, too. Made for a fabulous Mardi Gras meal this year (with meatless leftovers for Ash Wednesday the next evening!).

  2. Super yummy recipe! This looks so amazing. Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm.. Have an amazing day! Lou Lou Girls

  3. I have never had shrimp etouffee but it sure does sound good! I don't blame you for avoiding the crawfish at that price and actually I think I prefer shrimp anyway :-) Your recipe has lots of gorgeous flavour and it looks so good! Thank you for sharing it with us at the Hearth and Soul hop, Michelle. Pinning :-)

  4. I've never tried shrimp etouffee, but it definitely sounds tasty and full of flavor! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)

  5. Your etouffee looks delicious! Great tutorial on making shrimp stock. :)


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