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shrimp etouffee

Shrimp Étouffée

5 from 5 votes
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Protein: Fish / Seafood
Cut: Wild Gulf Shrimp
Course: Main Course
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people

Ingredients

For the grits

  • 4 cups chicken stock or water
  • 1 1/2 cups grits
  • 4 tablespoons butter
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the shrimp

  • 2 pounds ButcherBox Gulf shrimp
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon vegetable oil
  • cup unsalted butter
  • cup flour
  • 1 small yellow onion diced
  • 1 cup diced green bell pepper (about 1 medium)
  • 1 cup diced red bell pepper (about 1 medium)
  • 2 celery ribs diced
  • ¼ teaspoon fresh thyme chopped
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups diced tomatoes
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • hot sauce optional
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

For the grits

  • Place chicken stock (or water), grits, and salt in a large pot or Dutch oven and bring to a boil over high heat. As soon as it boils, cover the pot and turn the heat as low as it can go. Cook for about 20-25 minutes, stirring often to avoid burning or clumping in the bottom of the pot. Add more water if it becomes too thick.
  • Stir in butter and season to taste with salt and pepper. Set the grits aside.

For the shrimp

  • In a medium bowl, toss shrimp with Cajun seasoning. Heat oil in a medium pan over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Be careful not to overcook. Remove from pan and set aside.
  • Melt butter over medium heat in a large skillet. Add flour and cook until the flour is golden brown or a rich, peanut butter color while stirring frequently. Take your time and be careful not to burn the roux.
  • Add onions, red and green bell peppers, celery, thyme, and garlic, and cook the vegetables over medium-low heat, stirring occasionally, until slightly softened.
  • Stir in the broth/stock a bit at a time while stirring. Be careful to avoid lumps.
  • Add tomatoes, Worcestershire, and bay leaves and return to a boil. Reduce heat to low and simmer uncovered for about 20 minutes, or until the gravy reaches a creamy consistency. Season with salt and pepper to taste.
  • Add the shrimp and cook just until it’s heated through. Stir in half of the green onions and parsley.
  • Serve over warm grits and garnish with remaining green onions and parsley. If you’d like it to be a bit spicier, add hot sauce to taste.
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