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Shrimp Étouffée

Louiie Victa

Louiie Victa

February 4, 2022
Shrimp Étouffée on a cooking pot
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1 hr 5 min

Total

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6

Servings

Protein icon

Fish / Seafood

Protein

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All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

For the grits

  • 4 cups chicken stock or water

  • 1 1/2 cups grits

  • 4 tablespoons butter

  • Kosher salt

    to taste

  • Freshly ground black pepper

    to taste

For the shrimp

  • 2 pounds ButcherBox Gulf shrimp

  • 1 tablespoon Cajun seasoning

  • 1 tablespoon vegetable oil

  • ⅓ cup unsalted butter

  • ⅓ cup flour

  • 1 small yellow onion

    diced

  • 1 cup diced green bell pepper

    (about 1 medium)

  • 1 cup diced red bell pepper

    (about 1 medium)

  • 2 celery ribs

    diced

  • ¼ teaspoon fresh thyme

    chopped

  • 4 cloves garlic

    minced

  • 4 cups chicken broth

  • 2 cups diced tomatoes

  • 3 tablespoons Worcestershire sauce

  • 2 bay leaves

  • 1/4 cup chopped green onion

  • 1/4 cup chopped parsley

  • hot sauce

    optional

  • Kosher salt

    to taste

  • Freshly ground black pepper

    to taste

Step By Step

Instructions

For the grits

1
Place chicken stock (or water), grits, and salt in a large pot or Dutch oven and bring to a boil over high heat. As soon as it boils, cover the pot and turn the heat as low as it can go. Cook for about 20-25 minutes, stirring often to avoid burning or clumping in the bottom of the pot. Add more water if it becomes too thick.
2
Stir in butter and season to taste with salt and pepper. Set the grits aside.

For the shrimp

1
In a medium bowl, toss shrimp with Cajun seasoning. Heat oil in a medium pan over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Be careful not to overcook. Remove from pan and set aside.
2
Melt butter over medium heat in a large skillet. Add flour and cook until the flour is golden brown or a rich, peanut butter color while stirring frequently. Take your time and be careful not to burn the roux.
3
Add onions, red and green bell peppers, celery, thyme, and garlic, and cook the vegetables over medium-low heat, stirring occasionally, until slightly softened.
4
Stir in the broth/stock a bit at a time while stirring. Be careful to avoid lumps.
5
Add tomatoes, Worcestershire, and bay leaves and return to a boil. Reduce heat to low and simmer uncovered for about 20 minutes, or until the gravy reaches a creamy consistency. Season with salt and pepper to taste.
6
Add the shrimp and cook just until it’s heated through. Stir in half of the green onions and parsley.
7
Serve over warm grits and garnish with remaining green onions and parsley. If you’d like it to be a bit spicier, add hot sauce to taste.

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