Shrimp Étouffée

Shrimp Étouffée
Staff Writer
Shrimp Étouffée

Tara Donne

Shrimp Étouffée

Etouffée means "smothered," as any fan of Cajun cooking knows, and Joshua Marks didn't skip any of the classic vegetables in the sauce that smothered his shrimp. This is a finely honed version of the traditional preparation, and even though a stick of butter may seem generous for a pound of shrimp… well, the dish would miss it if you used less. To get the roux to a medium golden color and cook it properly, you need this volume of butter and flour. And it's true to the spirit of generations of generous, open-handed Cajun cooks, who aren't known for starting a dish with merely a tablespoon or two of butter!

Once the wine and stock have gone in, the sauce simmers until it's thick and smooth. At this point, your étouffée is pretty much ready, so don't add the shrimp until the rice is cooked and your guests are seated at the table. It doesn't take long to smother the shrimp once they go in.

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Ingredients

  • 1/2  Cup  unsalted butter
  • 1/2  Cup  all-purpose flour
  • stalks celery, diced
  • red bell pepper, seeded and diced
  • yellow bell pepper, seeded and diced
  • Vidalia onion, diced
  • jalapeño, seeded and diced
  • cloves garlic, minced
  • 1/4  Cup  white wine
  • 4  Cups  chicken stock
  • 1  Tablespoon  Cajun seasoning
  • 1  Pound  jumbo shrimp, peeled and deveined
  • 3 1/4  Cups  water
  • 2  Cups  jasmine rice
  • Chopped cilantro, for garnish

Directions

Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the flour and whisk to combine. Constantly whisk the roux, being careful not to let it burn, until a medium brown color is reached, 12-15 minutes.

Add the celery, bell peppers, onion, jalapeño, and garlic and sauté for 5 minutes. Add the wine and cook for 1-2 more minutes. Add the stock and Cajun seasoning. Bring to a boil, then reduce the heat and simmer for 15-20 more minutes, stirring occasionally. Add the shrimp and cook until it is cooked through, 4-5 minutes.

Meanwhile, bring the water to a boil in a medium-sized pot. Add the rice and stir. Cover, reduce the heat, and cook until the rice is done, 15 minutes. Mound the rice in the center of a plate, and pour the shrimp mixture all around, garnishing with the cilantro.

Nutritional Facts

Total Fat
24g
34%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
6mg
2%
Carbohydrate, by difference
141g
100%
Protein
22g
48%
Vitamin A, RAE
247µg
35%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
196mg
20%
Choline, total
39mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
25µg
1%
Folate, total
112µg
28%
Iron, Fe
14mg
78%
Magnesium, Mg
267mg
83%
Manganese, Mn
4mg
100%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
706mg
100%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
865mg
58%
Thiamin
1mg
91%
Water
448g
17%
Zinc, Zn
6mg
75%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.