This Shrimp Etouffee Recipe Is So Easy!

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.

Remove the tails from 1 pound of jumbo shrimp.

In a pot, combine shrimp shells, 3 cups of chicken stock, a few sprigs of thyme, and a bay leaf; gently warm and simmer.

Thread shrimp onto skewers through the head and tail ends.

Brush shrimp with 2 tablespoons of melted butter and sprinkle with Cattleman's Grill blackening seasoning.

Preheat a cast iron griddle to 600 degrees Fahrenheit.

Sear shrimp on the griddle for about 30 seconds on each side until they are blackened but not fully cooked.

Dice 1/2 cup each of celery, green bell pepper, and yellow onion finely to create the Holy Trinity.

Mince 1 tablespoon of garlic and some parsley leaves.

Strain the shrimp stock to remove solids and keep the liquid.

Preheat a skillet for 5 minutes at 475 degrees Fahrenheit.

Add 1 tablespoon of butter and 1 tablespoon of chili infused oil to the skillet.

Add Cattleman's Grill Cajun Fusion seasoning to the skillet and sauté until softened, about 5 minutes.

Add minced garlic and cook for a minute.

Stir in 3 tablespoons of flour to create a roux, toasting it lightly.

Add 1 cup of crushed San Marzano tomatoes to the roux and stir until thickened.

Gradually add the strained shrimp stock to the mixture and bring to a simmer.

Add 2 tablespoons of hot sauce and 1.5 teaspoons of Worcestershire sauce to the sauce.

Add the partially cooked shrimp to the sauce and cook for about 5 minutes until fully cooked.

Stir in 1/4 cup of parsley and a splash of heavy cream for richness.

Taste for salt and adjust if necessary.

Serve the etouffee over rice and garnish with additional parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens