Cream, Buttery Shrimp Etouffee Recipe
This Shrimp Etouffee Recipe is so creamy and full of delicious flavor. You won’t believe how easy it is to make it so quickly!
We got the first version of this Shrimp Etouffee Recipe from our friend Paul, a fellow Louisiana native and great friend. My husband always made it for us and had put the recipe away in an old recipe book, where I forgot about it for a while. When I found it and decided we had to have it for Sunday Dinner, I got started making what would be one of the best meals we’ve had all month.
As you might know from this blog, we like to eat. I love to cook and feed people. And I have so much fun creating new recipes and altering old ones to make them better or to put my own person touch on them. This recipe didn’t really need any tweaking because it was already delicious the way it was but I made a few changes anyway. When I started looking at the actual recipe my husband had jotted down, it was missing a few key ingredients. Like butter. Butter is one of the main ingredients in any etouffee and is the base for this type of gravy, so I knew there was some but how much? My husband said he used half a stick. I figured I’d use the whole stick. It couldn’t hurt, could it?
Extra butter never hurts anything. This Shrimp Etouffee Recipe was fabulous! It’s super easy to put together and you can use fresh or frozen shrimp. I used peeled and deveined frozen shrimp.
This was cooked in a deep black iron skillet on top of the stove. The rice made in the rice cooker. That’s only 2 pots to wash! What could be better than a great meal with minimal clean up afterwards?
I hope you enjoy,
- 1 stick butter
- 1 1/2 pounds shrimp, peeled and deveined
- 1 medium onion, sliced
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 clove minced garlic
- 1-2 tablespoons Tony Chachere's Creole Seasoning (use 1 tablespoon to start and add the rest to taste because this is very salty and a little spicy)
- Ground Cayenne Pepper to taste (optional)
- 1-2 tablespoons Worcestershire sauce
- 1 1/2 cups water
- 3 tablespoons flour plus 3 tablespoons of water to thicken the gravy
- Dried parsley to garnish
- Tabasco sauce to taste
- Melt butter over low heat in large skillet, add shrimp and 1 tablespoon creole seasoning. Cook until the shrimp are 50% done. They will look translucent.
- Remove the shrimp with a slotted spoon and set aside.
- Add onion, bell pepper and celery to the butter mixture and cook on low heat until they are tender.
- Add garlic, Worcestershire sauce and cayenne pepper and cook for an additional 2 minutes.
- Add the shrimp back into the butter mixture with the seasoning and vegetables and cook on low for about 5 minutes.
- Add 1 1/2 cups of water to the pan, stir and simmer on low for an additional 10 minutes.
- After 10 minutes test the gravy for seasoning. Adjust seasoning to your tastes by adding more creole seasoning or cayenne. If it's already too seasoned, add some additional water.
- Next take 3 tablespoons of flour and mix it with 3 tablespoons of water in a separate container until smooth and not lumpy.
- (If you want your gravy thinner use only half of the flour/water mixture.)
- Mix the flour/water into the pan well and let the gravy thicken and simmer for about 5 more minutes.
- Serve over rice, sprinkled with dried parsley and seasoned to taste with tobacco sauce if you can handle a little heat.