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Shrimp Etouffee

Shrimp Etouffee recipe image
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;€™s an easy weeknight dinner that feels luxurious without requiring complicated techniques, making it a reliable favorite for family gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 24
Calories: 2724.3
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
  • 3 cup Onions,chopped
  • 2 ea Bell peppers,chopped
  • 3 cup Green onions,chopped
  • 3 ea Juice of lemons
  • 3 can Cream/mushroom soup(10.75oz)
  • 4 cup Water
  • 1/2 cup Cornstarch
  • 1 Salt to taste
  • 12 cup Rice,hot cooked
  • 1 1/2 cup Celery,chopped
  • 8 ea Garlic cloves,minced
  • 1 cup Butter or margarine
  • 2 can Tomato puree(15oz)
  • 3 can Mushrooms,pieces/stems(8oz)
  • 6 pound Shrimp,shelled/deveined
  • 1/2 cup Water
  • 1 Black pepper to taste
Directions
  1. 1
    Heat half of the butter in a large kettle or stockpot over medium heat.
  2. 2
    Add chopped onions, celery, bell peppers, minced garlic, and green onions to the pot.
  3. 3
    Sauté the vegetables until they are soft and translucent, stirring occasionally.
  4. 4
    Stir in the lemon juice, tomato puree, cream of mushroom soup, canned mushrooms, and 4 cups of water.
  5. 5
    Bring the mixture to a simmer and let it cook gently.
  6. 6
    In a separate skillet, heat the remaining butter over medium-high heat.
  7. 7
    Add the shelled and deveined shrimp to the skillet and sauté until pink and cooked through.
  8. 8
    Add the cooked shrimp to the vegetable and sauce mixture in the kettle.
  9. 9
    Simmer the combined mixture for 10 to 15 minutes to allow flavors to meld.
  10. 10
    In a small bowl, whisk together the cornstarch and 1/2 cup of water to create a slurry.
  11. 11
    Slowly stir the cornstarch slurry into the shrimp mixture while stirring constantly.
  12. 12
    Continue to cook for 10 minutes, or until the sauce has thickened and the dish is heated through.
  13. 13
    Taste and adjust seasoning with salt and black pepper as needed.
  14. 14
    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.

Keywords: shrimp, etouffee, creole, seafood, stew, rice, onions, bell peppers, celery, garlic, mushrooms, tomato puree, cornstarch, lemon juice, cream of mushroom soup, dinner, comfort food, easy recipe, casserole
Read it online: https://www.chefs-mate.com/recipe/shrimp-etouffee/