Andrew Zimmern Cook: 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.

Melt lots of butter in a large pot until it starts to foam.

Add sliced onions and garlic; cook until onions are translucent.

Add bay leaf, ground celery seed, and fresh thyme; stir.

Incorporate tomato paste and mix with the butter and onions.

Add 2 tablespoons of ground black pepper; let the tomato paste caramelize until it turns brick color.

Add chopped celery and cook for a couple of minutes.

Add shellfish stock in batches, allowing it to come to a strong simmer or light boil before adding more.

Once boiling, add 3/4 of the scallions, hot sauce, and shrimp.

Add a tablespoon of lemon juice and stir occasionally to prevent shrimp from toughening.

Check the temperature; it should be around 207-208 degrees.

Taste for seasoning and add half the parsley.

Serve over rice, garnishing with more parsley, scallions, and a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens