2 ratings

Shrimp Etouffee and Grits

A great Southern breakfast dish

You can find the difference between a gumbo and etouffee in its sauce. Etouffee has a much lighter roux compared to the darker sauce in a gumbo. Primarily, etouffee consists of only shellfish.

This recipe is courtesy of  Chef Jr. Antonino from Sylvain in New Orleans.

Ready in
3 h 10 m
40 m
(prepare time)
1 h 30 m
(cook time)


For grits

  • 1 Cup stone ground white grits
  • 4 Cups water
  • 1 Pound white unsalted butter
  • 1 Teaspoon Tabasco
  • 1/2 Teaspoon salt

For etouffee sauce

  • 2 quarts shrimp stock
  • 1 Cup oil
  • 1 Cup all purpose flour
  • 1 Cup white onions, diced small
  • 1/2 Cup red bell peppers, diced small
  • 1/4 Cup celery, diced small
  • 1/4 Cup garlic, sliced
  • 1 Tablespoon tomato paste
  • 1 Tablespoon Creole spice
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper, butchers grind

For plating

  • 1 Pound shrimp, peeled and deveined
  • 1 Cup all purposed flour
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper, butchers grind
  • 1/4 Teaspoon Creole spice
  • 2 quarts etouffee sauce
  • 1 quarts cooked grits
  • 1 Cup green onions, cut on a hard bias (optional)
  • 1 Tablespoon oil


For grits

Bring water to a boil.

Add grits.

Simmer 25 to 30 minutes stirring frequently.

Once grits have thickened and softened, add butter, salt and Tabasco.

Stir until butter is completely incorporated into the grits.

For etouffee sauce

In a large heavy-bottomed pot, combine oil and flour to make a dark roux.

Making sure the roux is dark enough is the key to making this dish special.

Add onions red bell peppers, celery and garlic.

Cook until onions are translucent.

Add tomato paste and Creole spice.

Cook 30 seconds to 1 minute.

Add shrimp stock.

Stir well.

Bring to a simmer and cook for 20 minutes.

For plating

Mix flour, salt, pepper and Creole spice well.

Toss shrimp in flour and seasoning mixture.

Heat up oil in a large saute pan over medium heat.

Once hot, add seasoned shrimp to the pan.

Sear shrimp till golden brown on each side.

Add etouffee sauce bring to a simmer.

Season to taste.

Plate in a large bowl with grits on the bottom and shrimp with the etouffee sauce over the top garnished with green onions.