Shrimps Étouffée Bowl is a dish consisting of shrimps cooked in a rich sauce served over rice. The secret to authentic étouffée is a cooking technique called “smothering,” a Cajun and Creole cooking technique that is similar to braising. In French, “étouffée” means “smothered.”
What you need for Shrimps Étouffée?
Flavours: Shrimps Étouffée starts with a spice blend made with paprika, thyme, oregano, cayenne, garlic and onions powders, and black peppers.
Shrimp: We recommend using fresh shrimps and peel and deveine yourself. Here is a guide how to do it.
Vegetable oil: Cook the shrimp in a neutral oil with a high smoke point, such as sunflower oil.
Vegetable stock: Use homemade vegetable stock.
Butter: Cook the vegetables in butter for rich taste.
Vegetables: onion, green bell pepper, celery, green onions, and diced tomatoes.
Flour: to thicken the buttery vegetable mixture.
Sauces: Worcestershire sauce and hot sauce add tons of flavour.
Rice: Shrimp étouffée is served over cooked white rice.
Make Shrimp Étouffée in 6 simple steps:
- Make the spice blend.
2. Season and cook the shrimp. Strain the shrimp juices into the stock.
3. Sauté the onion, bell pepper, and celery in butter. Season and sprinkle with flour.
4. Add the tomatoes and the stock. Cook until thickened and season with sauces.
5. Stir the shrimp into the sauce and continue cooking until they’re translucent.
6. Garnish and serve the étouffée over rice.
Reserve Shrimp Étouffée for your Lunchbox
This recipe is great for you Lunchbox. Just arrange the rice, sauce and shrimps in 3 containers and use the 4th for your daily serving of fruits or a treat.
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