Description
Indulge in a flavorful Southern classic with our recipe for Shrimp Étouffée over creamy rice. Learn how to create this savory dish today!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 2 tablespoons vegetable oil (30 ml)
- 1/4 cup (60 ml) unsalted butter (57 grams)
- 1/4 cup (60 ml) all-purpose flour (30 grams)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth (480 ml)
- 1 can diced tomatoes, drained (14.5 ounces (411 g) or 411 grams)
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (3 ml) cayenne pepper
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 2 tablespoons (30 ml) chopped fresh parsley
- 2 cups (480 ml) white rice (370 grams)
- 4 cups water (960 ml)
- 1 cup coconut cream (240 ml)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, bring 4 cups of water to a boil.
- Add the rice to the boiling water, reduce heat, and cover.
- Simmer the rice for 15-18 minutes or until tender.
- In a saucepan, heat 1 tablespoon of vegetable oil over medium heat.
- Add the shrimp to the pan and cook for 2-3 minutes per side, until pink and opaque.
- Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil and the butter.
- Once the butter is melted, stir in the flour to make a roux.
- Cook the roux, stirring constantly, until it turns a light brown color.
- Add the onion, bell pepper, and celery to the roux.
- Sauté the vegetables for about 5 minutes until they are softened.
- Stir in the minced garlic and cook for another minute.
- Gradually whisk in the chicken broth to the vegetable mixture.
- Add the drained diced tomatoes to the pan.
- Season with paprika, cayenne pepper, dried thyme, salt, and black pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes to thicken.
- Return the cooked shrimp to the pan and simmer for 5 more minutes.
- Stir in the chopped parsley and remove from heat.
- In another pot, combine the cooked rice and heavy cream.
- Stir the rice and cream until well combined and heated through.
- Serve the shrimp étouffée over the creamy rice.
Notes
- For enhanced flavor, use homemade chicken broth instead of store-bought.
- Substitute heavy cream for coconut cream for a more traditional étouffée.
- Adjust the cayenne pepper to your liking for varying levels of spiciness.
