This is a recipe Tim has been making for years and unfortunately does not remember where the original recipe is from, but has made several changes throughout the years. The key to this shrimp étouffée is a nice long slow cook.
Shrimp Étouffée
Servings: 2 – 6
Ingredients
- 1 White Onion
- 3 stalks Celery
- 4 tbsp Butter
- 1 clove Garlic
- 1 pkg Mushrooms
- 1 tbsp Paprika
- 1 tsp Cayenne
- Salt & Pepper
- 1 tsp Flour
- ½ c Chicken Stock
- ½ c Sherry
- 1 lb Shrimp
Instructions
- Chop the onion and celery, and set aside.
- Mince the garlic and add to a large skillet over medium heat with 1 tbsp of butter, let cook for about a minute stirring constantly. Add the onions and celery. Cook until both the onion and celery are very soft and the onion is translucent. Stir occasionally so that the onions do not start to brown. After about 10 minutes cover to help keep the moisture in and to cook down the vegetables. Add additional butter as needed. This process will take about 45-60 minutes.
- While the onion and celery are cooking, slice the mushrooms and set aside.
- Once the onions and celery are cooked down add more butter if needed and stir in the mushrooms. Cook until the mushrooms are cooked down and soft. Stir occasionally and keep covered. This will take about 20-30 minutes.
- While the mushrooms continue to soften, peel the shrimp and set aside.
- Add salt, pepper, paprika and cayenne and stir to coat the vegetables.
- Add flour and stir to lightly coat.
- Add the chicken stock and sherry and stir occasionally. Continue to cook until the liquid has thickened, about 5-10 minutes.
- Taste and add more salt, pepper or seasoning if needed.
- Add the shrimp and stir occasionally until the shrimp is cooked through, about 5 mins.
Notes
- You can adjust the spice as desired, if you do not want it to be spice at all you can leave out the cayenne.
- This works best served over rice, we normally use chicken stock to prepare the rice to give a little extra flavor.