Name: Chef John's Shrimp Étouffée
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Paprika - ¾ teaspoon; Ground thyme - ¼ teaspoon; Dried oregano - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Onion Powder - ¼ teaspoon; White pepper - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Shrimp, peeled and deveined - 2 pounds; Salt - ½ teaspoon; Vegetable oil - 1 tablespoon; Chicken stock, or as needed - 1 ¾ cups; Butter - 3 tablespoons; Diced onion - ⅓ cup; Diced green bell pepper - ⅓ cup; Thinly sliced celery - ⅓ cup; All-purpose flour, or as needed - 2 tablespoons; Diced tomatoes - ½ cup; Worcestershire sauce - ½ teaspoon; Hot sauce, or more to taste - 1 dash; Salt to taste - 1 dash; Sliced green onions - ¼ cup; Cayenne pepper for garnish - ¼ cup; Cooked rice, or to taste - 2 cups

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Shrimp Étouffée

1. Paprika - ¾ teaspoon

2. Ground thyme - ¼ teaspoon

3. Dried oregano - ¼ teaspoon

4. Cayenne pepper - ¼ teaspoon

5. Garlic powder - ¼ teaspoon

6. Onion Powder - ¼ teaspoon

7. White pepper - ¼ teaspoon

8. Ground black pepper - ¼ teaspoon

9. Shrimp, peeled and deveined - 2 pounds

10. Salt - ½ teaspoon

11. Vegetable oil - 1 tablespoon

12. Chicken stock, or as needed - 1 ¾ cups

13. Butter - 3 tablespoons

14. Diced onion - ⅓ cup

15. Diced green bell pepper - ⅓ cup

16. Thinly sliced celery - ⅓ cup

17. All-purpose flour, or as needed - 2 tablespoons

18. Diced tomatoes - ½ cup

19. Worcestershire sauce - ½ teaspoon

20. Hot sauce, or more to taste - 1 dash

21. Salt to taste - 1 dash

22. Sliced green onions - ¼ cup

23. Cayenne pepper for garnish - ¼ cup

24. Cooked rice, or to taste - 2 cups

How to cook deliciously - Chef John's Shrimp Étouffée

1. Stage

For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

2. Stage

For the étouffée: Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.

3. Stage

Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more. Dotdash Meredith Food Studios

4. Stage

Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

5. Stage

Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend. Dotdash Meredith Food Studios

6. Stage

Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste. Dotdash Meredith Food Studios

7. Stage

Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Dotdash Meredith Food Studios

8. Stage

Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls. DOTDASH MEREDITH FOOD STUDIOS