Description
This smothered shrimp recipe in a buttery white sauce is flavored with the Cajun trinity and a kick of cayenne. The étouffée is served over rice and enjoyed as a favorite classic Southern Louisiana dish.
Ingredients
Units
Scale
- 1 1/2 sticks (3/4 cup) of real salted butter
- 2 cups chopped onion
- 1/2 cup plus 1 tablespoon chopped celery
- 1/2 cup plus 1 tablespoon chopped bell pepper
- 2-3 large cloves of garlic, pressed
- 1/3 cup cornstarch
- 2 pounds fresh or frozen shrimp (peeled and cleaned)
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper, more or less
- water
- parsley, chopped; optional
Instructions
- Melt butter in a heavy saucepan.
- Add onions, celery, and bell pepper and cook on medium heat until onions are transparent, about 10-15 minutes; do not brown the vegetables.
- Stir in the garlic for a minute or two.
- Add cornstarch, and cook for 5 minutes, stirring often.
- Stir the shellfish into the cornstarch and vegetable mixture and cook for a few minutes or until the shrimp turn pink.
- Add salt and pepper, stirring well, then add a little water, about 1/4 cup at a time, until it is the consistency of a thick gravy.
- Sprinkle with chopped parsley and stir, optional.
- Adjust the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
- Add a small amount of water if the gravy needs thinning.
- Serve over cooked rice.
Notes
- Before you add the shrimp, pass your hand through them, removing any pieces of shell or black veins.
- No specific amount of water is given, as some water will cook out of the shrimp as they are sautéed.
- Purchase shrimp harvested as close to your home as possible. You don't know what you're getting from a foreign source.
