Chef John's Shrimp Étouffée

Étouffée is a spicy and delicious New Orleans classic. In this recipe, we're going 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.


Recipes · Soups, Stews and Chili Recipes · Stews · Etouffee Recipes


Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 1 hrs 15 mins
Additional Time: 20 mins
Servings: 4

Ingredients

Ingredients List

  • 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


Directions

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

  2. 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. 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.

  4. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Cook's Note:

You can use green chile peppers instead of green bell peppers if desired.


Nutrition Facts (per serving)

Nutrition Facts
424 Calories
15g Fat
30g Carbs
41g Protein


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