My Secrets To The Perfect Shrimp Étouffée

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option for those avoiding seafood.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth maintains flavor while being plant-based.

cajun seasoning

🥗Healthier: homemade spice blend

💰Cheaper: generic seasoning blend

Homemade blends can be tailored for lower sodium.

Peel and devein 2 lbs of medium shrimp, keeping the shells for stock.

Chop up the vegetables and set them aside.

Heat olive oil in a pot to make shrimp stock with the shrimp shells.

Add shrimp shells to the pot and cover with water; let simmer for 5-10 minutes.

Add some green onion greens and leftover herbs to the stock.

In a separate pot, heat oil and add all the chopped veggies, seasoning with salt to draw out moisture.

Melt about half a cup of butter in another pot for the roux.

Add equal parts flour (about half a cup) to the melted butter and mix continuously to avoid burning.

Cook the roux until it reaches a peanut butter color, mixing consistently.

Combine the roux with the softened veggies and add canned tomatoes, cajun seasoning, and bay leaves.

Let the mixture simmer to blend flavors before adding the shrimp.

Add the peeled shrimp to the pot and cook until pink and opaque, about 3-5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens