Easy Shrimp Étouffée


1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup yellow onions, chopped
1/2 cup celery, chopped
1/2 cup green bell peppers, chopped
1/4 cup green onions, chopped
1 tablespoon garlic, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups chicken stock
1 pound shrimp
2 teaspoons fresh lemon juice
3 tablespoons fresh parsley leaves, chopped , plus more for garnish
Cooked long grain white rice, as accompaniment


In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice and shrimp and cook until shrimp are no longer translucent (about 2 minutes depending on size).
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.


PAT HUGHES's picture

sounds good

emilie's picture

Corn & sherry in etouffee?? Methinks you are confusing etouffee with turtle soup or shrimp & corn soup. And if you buy head-on shrimp, you can make a stock from the shells & heads, avoiding the chicken stock (although it's an acceptable substitute.). Other than the sherry & corn, this recipe is accurate. I like to add hot sauce for piquancy rather than lemon juice and cayenne for a little heat. Also some thyme. Add the shrimp at the end and cook just until they're done. Five minutes at a simmer will probably give you rubbery, over-cooked shrimp.

Kimmy Davis's picture

This recipe filled me & my family up without being too heavy. I don't care if this dish is considered true étouffée or not - I made it exactly to the recipe & it was AMAZING!


Thursday, September 15, 2011 - 4:40pm


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