Best 2 Creamy Shrimp Étouffée Recipes

**Creamy Shrimp Touffe: A Flavorful Cajun Delight**

Indulge in the rich and savory flavors of Creamy Shrimp Touffe, a classic Cajun dish that combines succulent shrimp, tender vegetables, aromatic herbs, and a creamy, flavorful roux. This hearty stew is a symphony of textures and tastes, with the plump shrimp taking center stage and the creamy sauce enveloping every bite. Accompanied by a medley of colorful vegetables, including the holy trinity of Cajun cuisine - bell peppers, onions, and celery - this dish promises a delightful journey for your taste buds. Whether you're a seafood enthusiast or simply seeking a comforting and flavorful meal, Creamy Shrimp Touffe is sure to satisfy your cravings. This versatile dish can be easily tailored to your preferences, with options for adjusting the spice level and adding additional ingredients to create a truly unique culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S SHRIMP ETOUFFEE

Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

Ingredients

¾ teaspoon paprika
¼ 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
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
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 bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable 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 sauce and hot sauce. Season with salt to taste.
Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

SHRIMP ETOUFFEE

Shrimp Etouffee image

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Provided by Hank Shaw

Categories Dinner Comfort Food Cajun Creole New Orleans Shrimp

Time 2h

Yield 6

Number Of Ingredients 23

Ingredients

Optional Shrimp Stock:
Shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery rib, chopped
5 bay leaves
Étouffée
2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil or lard
Heaping 1/4 cup flour
1/2 large onion, chopped
1 bell pepper, chopped
1 to 2 jalapeño peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 tablespoon Cajun seasoning
1/2 teaspoon celery seed
1 tablespoon sweet paprika
Salt
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste

Steps:

Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Cholesterol 320 mg, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, Sodium 2200 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your shrimp touffe. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are mushy or have a strong odor.
Don't overcook the shrimp: Shrimp cook quickly, so it's important to not overcook them. Otherwise, they will become tough and rubbery. Cook the shrimp for just a few minutes, until they are pink and opaque.
Use a good quality roux: The roux is the base of the shrimp touffe, so it's important to use a good quality roux. Make sure the roux is smooth and has a rich, nutty flavor.
Add the vegetables gradually: Add the vegetables to the pot gradually, starting with the onions and celery. This will help prevent the vegetables from becoming mushy.
Season the shrimp touffe to taste: Season the shrimp touffe with salt, pepper, and cayenne pepper to taste. You can also add other spices, such as paprika or garlic powder, to taste.

Conclusion:

Shrimp touffe is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great dish to serve at parties or potlucks, and it is also a great way to use up leftover shrimp. With its creamy, flavorful sauce and tender shrimp, shrimp touffe is sure to be a hit with everyone who tries it.