Shrimp Etouffee
This cajun/creole inspired shrimp gravy over rice (Etouffee) is flavorful banger of a weeknight meal.
Ingredients
- 680 g large raw shell on shrimp, i’m using U-12 wild gulf shrimp
- 8 g salt
- 700 g chicken stock
- 225 g clam juice
- 40 g AP flour, gluten free flour blend works too
- 40 g unsalted butter
- 150 g yellow onion, diced
- 100 g celery hearts, diced
- 150 g red bell pepper, diced
- 20 g garlic, minced
- 30 g tomato paste
- 5 g paprika
- 1 g cayenne
- 75 g lacinato kale, 1 bunch, chopped
Instructions
- Shell and devein shrimp, reserving shells.
- Cut shrimp into more bite sized pieces, but not too small.
- Place into a bowl, add 8g salt and toss to coat.
- To make chickeny shrimp stock, add chicken stock, shrimp shells, and clam juice to a sauce pot and place over medium heat. Cook for 15-20 minutes or longer.
- Preheat dutch oven over medium. Add flour, stir, and dry toast for about 3 minutes until gently smoking and golden.
- Add butter, stir to make a roux When roux has thickened and has taken on a brown toasty color, increase to med-high heat and add onion, celery, bell peppers, garlic, and 2 large pinches salt and stir until veggies are getting soft.
- Add tomato paste, paprika, and cayenne. Stir and allow to fry for a minute to cook the raw edge off of the tomato paste.
- Add kale. Stir for about a minute or until beginning to wilt and turn bright green.
- Stir in 2 cups of the (strained) chickeny-shrimp stock into the pot (it should have been cooking for at least 15-20 minutes at this point).
- Once thickened, stir in the rest of the strained stock and bring to a boil, then reduce heat to med-low and cook for about 15 minutes until the veg are tender and sauce has thickened.
- Stir in shrimp and bring to simmer, stirring occasionally. After 4-5 minutes, shrimp should be opaque and cooked through.
- Taste for seasoning. I typically add a couple of pinches of salt.
- Serve over rice.
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