Photos of Chef Paul Prudhomme’s Shrimp Etouffee Recipe
How To Make Chef Paul Prudhomme’s Shrimp Etouffee Recipe
A classic Louisiana dish with plump shrimp in a flavorful roux-based sauce, served over rice.
Serves:
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 cups seafood or chicken stock
- 1 lb. medium-sized shrimp, peeled and deveined
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- Cooked white rice for serving
Instructions
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In a heavy pot, melt butter over medium heat. Add flour and stir constantly to make a roux. Continuously stir for 15-20 minutes until the roux reaches a dark caramel color.
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Add onion, bell pepper, celery, garlic, salt, cayenne pepper, and black pepper to the roux. Cook for 10 minutes, or until vegetables have softened.
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Slowly pour in stock, whisking continuously to prevent any lumps. Bring to a simmer and cook for 10 minutes.
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Add shrimp, green onions, and parsley to the pot. Cook for an additional 5-7 minutes until shrimp are fully cooked and pink.
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Serve over white rice.
Nutrition
- Calories : 588kcal
- Total Fat : 44g
- Saturated Fat : 26g
- Cholesterol : 392mg
- Sodium : 1705mg
- Total Carbohydrates : 22g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 25g
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