Good Food Every Day

Shrimp Étouffée
Servings: 4 Active time: 20 mins Total time: 30 mins

Ingredients

1/2 cup extra-virgin olive oil
1 large white onion, finely diced
1 stalk celery, finely diced
1/4 cup finely diced red bell pepper
3 scallions, white and green parts, finely diced, plus more for garnish (optional)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
3 medium cloves garlic, minced (about 1 tablespoon)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 pounds peeled, deveined medium (41-50 count) shrimp, thawed if frozen
1/4 teaspoon cayenne pepper, or more as needed
1 teaspoon Creole seasoning, or more as needed
Cooked white or brown rice, for serving

Steps

1. In a Dutch oven or deep-sided pot over medium-high heat, heat the oil until shimmering. Add the onion, celery, bell pepper, scallion and parsley and cook, stirring, until softened and with onions just beginning to get translucent, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
2. In a small pot over medium heat, melt the butter. Add the flour and stir until smooth. Cook, stirring constantly, until the roux darkens to a light brown color, about 5 minutes. Remove the pot from the heat and continue stirring. The roux will darken off of the heat.
3. Add the roux to the vegetables and stir until fully incorporated.
4. Return the Dutch oven to medium heat. Add the shrimp, cayenne and Creole seasoning and stir to combine. Cover and simmer, stirring occasionally, until shrimp curl, turn pink and are cooked through, about 10 minutes. (The cooking time will vary with the shrimp size.)
5. Taste and season with more cayenne and Creole seasoning, if desired. Sprinkle with additional chopped scallions or parsley, if desired, and serve over cooked white or brown rice.

NOTES: This dish requires no stock. The moisture from simmering the raw shrimp will create the liquid needed for the rich sauce, which is thickened with a dark brown flour-based roux and seasoned with Cajun/Creole “trinity” of onions, celery and bell pepper. If the sauce is too thick, add water or stock, 1 tablespoon at a time, until it reaches the desired consistency.

One caution: It’s easy to overcook shrimp as cooking time will vary with the size and freshness of the crustaceans, so simmer the shrimp until they are pink and curled. Then, pluck out one to do a taste test.

If you’ve never made a roux, don’t be intimidated. It’s simple. Combine equal parts fat and flour over medium heat and stir constantly until it reaches the desired color. The darker the roux, the deeper the color and the richer the flavor of the sauce. This recipe is a great way to practice making a roux because it uses only 3 tablespoons of flour and 3 tablespoons of butter. If you go too far and scorch the roux, pitch it, and start again.

Cajun Pepper Shrimp with Creamed Corn Orzo
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4-6

Ingredients

4 tablespoons salted butter
4 ears corn kernels, removed from the cob
3 tablespoons fresh thyme leaves
kosher salt and black pepper
1 cup dry orzo pasta
1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
1/2 cup canned coconut cream or heavy cream
1/2 cup grated parmesan or Asiago cheese
1-pound large shrimp, peeled and deveined, tail on or off (about 24 shrimp)
1 tablespoon Cajun seasoning
1 uncooked Andouille sausage links, meat removed from casings
2 bell peppers, sliced
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or grated
juice from 1 lemon
1/4 cup fresh basil roughly chopped

Instructions

1. To make the orzo. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter, the corn, 2 tablespoons thyme, and a pinch each of salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the orzo and cook until toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the 2 cups water and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente. Stir in the milk and parmesan, cook another few minutes until warmed through.

2. Meanwhile, make the shrimp. In a medium bowl, toss together the shrimp, Cajun seasoning, and a large pinch of pepper.

3. Heat a large skillet over high heat. Add the sausage and brown all over, about 5 minutes. Add the peppers and season with salt and pepper. Cook 5 minutes or until the peppers are soft and tender, remove the sausage and peppers from the skillet to a plate.

4. Return the skillet to high heat and add the olive oil. Add the shrimp and sear on both sides until pink, about 2-3 minutes. Add 2 tablespoons butter, the garlic, and 1 tablespoon thyme, toss to coat and cook until the garlic is fragrant and caramelized, about 1-2 minutes. Remove from the heat and stir in the basil, lemon juice, and reserved sausage and peppers.

5. To serve, spoon the orzo onto plates, top with shrimp and peppers. Enjoy!