This Shrimp Etouffee is a hearty, comforting dish that brings the bold flavors of Creole cuisine to your dinner table. It features plump, succulent shrimp simmered in a velvety sauce made from cream of mushroom soup, tomato puree, and a cornstarch thickener. The base is built with the classic “holy trinity” of onions, celery, and bell peppers, enhanced with garlic and fresh lemon juice for brightness. The result is a smooth, savory stew with a satisfying texture and deep umami flavor. Perfect for feeding a crowd or for meal prep, this dish pairs beautifully with hot cooked rice. It&# 226;ÂÂs an easy weeknight dinner that feels luxurious without requiring complicated techniques, making it a reliable favorite for family gatherings.
Shrimp Etouffee
Description
This Shrimp Etouffee is a hearty, comforting dish that brings the bold flavors of Creole cuisine to your dinner table. It features plump, succulent shrimp simmered in a velvety sauce made from cream of mushroom soup, tomato puree, and a cornstarch thickener. The base is built with the classic "holy trinity" of onions, celery, and bell peppers, enhanced with garlic and fresh lemon juice for brightness. The result is a smooth, savory stew with a satisfying texture and deep umami flavor, perfect for feeding a crowd or for meal prep.Ingredients
Directions
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Heat half of the butter in a large kettle or stockpot over medium heat.
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Add chopped onions, celery, bell peppers, minced garlic, and green onions to the pot.
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Sauté the vegetables until they are soft and translucent, stirring occasionally.
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Stir in the lemon juice, tomato puree, cream of mushroom soup, canned mushrooms, and 4 cups of water.
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Bring the mixture to a simmer and let it cook gently.
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In a separate skillet, heat the remaining butter over medium-high heat.
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Add the shelled and deveined shrimp to the skillet and sauté until pink and cooked through.
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Add the cooked shrimp to the vegetable and sauce mixture in the kettle.
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Simmer the combined mixture for 10 to 15 minutes to allow flavors to meld.
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In a small bowl, whisk together the cornstarch and 1/2 cup of water to create a slurry.
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Slowly stir the cornstarch slurry into the shrimp mixture while stirring constantly.
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Continue to cook for 10 minutes, or until the sauce has thickened and the dish is heated through.
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Taste and adjust seasoning with salt and black pepper as needed.
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Serve hot over a bed of cooked rice.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 2724.3kcal
- % Daily Value *
- Total Fat 53.4g83%
- Saturated Fat 15.0g75%
- Cholesterol 1035.1mg346%
- Sodium 100383.3mg4183%
- Total Carbohydrate 386.8g129%
- Dietary Fiber 32.7g131%
- Sugars 41.6g
- Protein 198.6g398%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
Substitutions: You can substitute chicken broth for some of the water to enhance the savory flavor. If you prefer a richer taste, use heavy cream instead of half the water in the soup base.
Variations: For a spicier kick, add 1-2 teaspoons of cayenne pepper or a dash of hot sauce to the simmering mixture. You can also add other seafood like crawfish tails or crabmeat.
Tips: Ensure the shrimp are not overcooked, as they will continue to cook slightly in the hot sauce. Peel and devein the shrimp before cooking to avoid any shell fragments.
