Easy Shrimp Etouffee
Easy shrimp etouffee is a zesty one pot version of the Cajun classic. Serve this flavor packed seafood stew over rice for a hearty meal everyone will love.
Servings: 8
Calories: 296kcal
Ingredients
- 2 lbs jumbo shrimp raw, peeled & deveined
- 1 stick butter melted
- 1 bell pepper seeded & diced
- 1 small white onion peeled & diced
- 3-4 stalks celery diced
- 1/2 cup thinly sliced green onion
- 1/4 cup Italian parsley chopped
- 2 tbsp Worcestershire sauce
- 1/4 cup sherry
- 1/4 cup white wine
- 1 can diced tomatoes with green chiles
- 2 cans cream of mushroom soup
- 1 can cream of celery soup
- 2 tbsp Cajun seasoning
- freshly cracked black pepper to taste
Instructions
- In a large Dutch oven set over medium heat, add the butter to melt.
- Once the butter's melted stir in the vegetables & herbs. Cook just until they've begun to soften.
- Stir in the Worcestershire, wines, diced tomatoes, soups, and seasonings. Whisk until everything's evenly combined.
- Bring the mixture to a boil, and immediately reduce the heat to medium low and let the mixture simmer for 15 minutes- stirring often.
- Add the shrimp to the pot, stirring to incorporate. Continue to let the mixture simmer, stirring often, just until the shrimp's cooked though.
- Serve hot, ladled over white rice.
Notes
- While I use a Dutch oven, a soup pot will also work.
- You can leave the shrimp whole or roughly chop it so there's more bits in every bowl.
- Switch out the protein if you prefer. Crawfish, crab, or even chicken will all work well in this dish.
- Serve it with a side of cornbread for a real treat!
Nutrition
Calories: 296kcal | Carbohydrates: 14g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1543mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2281IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 2mg