Shrimp Étouffée

• 1 pound shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Season shrimp with salt and pepper. In a bowl, mix flour, cayenne, paprika, and garlic powder.
2. 2 Dredge shrimp in seasoned flour, shaking off excess.
3. 3 Heat oil in a large skillet over medium heat. Add onion, bell pepper, and celery; cook until softened.
4. 4 Add garlic and cook for 1 minute. Stir in floured shrimp, coating them with veggies.
5. 5 Pour in chicken stock and bring to a simmer. Cook until shrimp are pink and firm, about 5 minutes.
6. 6 Stir in heavy cream and parsley. Simmer until thickened.
7. 7 Serve immediately over rice.

Nutrition

Tips

• For spice lovers, add an extra pinch of cayenne.
• Substitute crawfish tails for shrimp for a true Louisiana experience.
• Use canned chicken stock if you're short on time.
• Ensure shrimp reach an internal temperature of 145°F for food safety.
• Make it gluten-free by using a GF flour blend.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Serving Suggestions

• Serve over a bed of steamed white rice.
• Pair with a side of crusty French bread.
• A simple green salad complements the richness.
• Add a sprinkle of green onions for garnish.

FAQ