A dish that is so creamy with seasonings that just wake up your taste buds. This Shrimp Etouffee recipe is not too spicy, it just blends all of it’s parts together in perfect harmony. It is so delicious and so satisfying.
Oh my heavens! This Cajun Shrimp Etouffee is one of those dishes that is so good you are kind of taken away to another place in your mind when your eating it. Really, like time slows down.
Of course, you do need to be a lover of shrimp to really appreciate this dish. Etouffee actually means means “smothered”. With an easy to make rue that becomes almost silky smooth. The peppers, onions, and celery (also known as the trinity) marry in the pot with the rue.
It’s almost a holy experience while eating it. I’m sure that’s why it got the holy “trinity” name; with the beautiful colors it really becomes an eating experience to remember.
This dish proves how serious and passionate about food the people of New Orleans are. All Cajun and Creole food is a labor of love, the more love you add to the dish the better it tastes.
Actually some of the best and most well known chefs came right out of the heart of New Orleans. This recipe is based off of one of the most loved and famous chef Paul Prudhomme. It’s so sexy it makes you appreciate being alive again.
Just in case you’ve fallen into a funk this dish will definitely make you sit up straight and get the attention of your loved ones they should be like; “oh honey you have out done yourself tonight.. A little more wine please!”
You probably think I’m exaggerating, I don’t think I am. This is exactly how I remember feeling the first time we made this dish at home. But then again, I am personally moved by some dishes.
I feel it to my bones when I love something, and this is one of those things I do love. It just makes me happy and I hope it takes you on a mini vacation in your mind; to a little old timey place with laughter and music in the background just for an evening.
What can you serve with this Cajun Shrimp Etouffee?
Although it is almost a complete meal by itself, here is a selection of things that can bring your dinner to the next level.
- Wine – A dry white will certainly pair the best, something along the lines of a Chardonnay or a Sauvignon blanc. Something else that is a favorite in our home is “fruity” wines; like cherry moscato, blackberry wine, or even a peach sangria. These are all great recommendations, but the most important thing is to pick one that you like!
- Warm buttered rolls or a rustic baguette cut into pieces.
- Salad – Think the side or house salad at most restaurants, and add all of your favorites to it!
- Does shrimp size matter? That link is a nice visual of the different sizes and count per pound. I think it’s a matter of personal preference as long as your aware what to look for when the shrimp is done. It will turn pinkish and curl to tighten up. Feel free to use fresh shrimp or frozen and safely thawed. Thawing instructions below)
- How many shrimp to serve person: Allow about 4 ounces for each adult and about 2 ounces for small children. Shrimp Servings By the Numbers
- Medium and below, about 9 to 11 shrimp per person
- Large to jumbo, about 5 to 7 shrimp per person
- Extra jumbo and above, about 3 to 5 per person
- Best method for thawing shrimp according to the Food and Drug Administration FDA: Thaw frozen seafood gradually by placing it in the refrigerator overnight. Use a bowl never trust just a baggie or butcher paper to not leak over other items in the refrigerator. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.
- Plan ahead when we are shopping for seafood: We keep an ice pack in the freezer to grab and and insulated bag so if your shopping at multiple stores your food is staying at a safe temperature.
If you want to make your own Shrimp Stock: Add a couple teaspoons of butter a saucepan. Then throw in the shrimp shells that you peeled, a couple tablespoons of onion, a clove of garlic, a celery stalk that has been diced, a bay leaf, and pinch dried thyme.
Sauté for about 5-7 minutes, keep stirring. Add about 2 cups of water to it.
Remove from heat and strain using a sieve.
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Canned diced tomatoes can be used, just measure it out to be 1 cup (about 7 oz.) Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
We recommend about 1/2 cup prepared rice per serving. This is about 1/4 cup of uncooked rice per serving.
Serving Size 1 large bowl
Amount Per Serving Calories 554Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 517mgSodium 4348mgCarbohydrates 39gFiber 3gSugar 8gProtein 59g
Canned diced tomatoes can be used, just measure it out to be 1 cup (about 7 oz.)
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Sparkles of Yum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.