Chef John's Shrimp Etouffee

Name: Chef John's Shrimp Etouffee
Yield: 4
Ingredients: 1 dash hot sauce, or more to taste; salt to taste; 2 c cooked rice, or to taste; 1/4 c sliced green onion; 3/4 tsp paprika; 2 mg shrimp, peeled deveined; 1 Tbsp vegetable oil; 3 Tbsp butter; 2 Tbsp all-purpose flour, or as needed; 3/4 c 1 chicken stock, or as needed; 1/3 c diced onion; 1/3 c diced green bell pepper; 1/3 c thinly sliced celery; 1/2 tsp salt; 1/2 c diced tomato; 1/2 tsp worcestershire sauce; 1/4 tsp ground thyme; 1/4 tsp dried oregano; 1/4 tsp cayenne pepper; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp white pepper; 1/4 tsp ground black pepper

0 mins

Total time

4

Serving

23

Ingredients

Enable cook mode

Ingredients

dash hot sauce, or more to taste

salt to taste

ccooked rice, or to taste

¹⁄₄

csliced green onion

³⁄₄

tsppaprika

mgshrimp, peeled deveined

Tbspvegetable oil

Tbspbutter

Tbspall-purpose flour, or as needed

³⁄₄

c1 chicken stock, or as needed

¹⁄₃

cdiced onion

¹⁄₃

cdiced green bell pepper

¹⁄₃

cthinly sliced celery

¹⁄₂

tspsalt

¹⁄₂

cdiced tomato

¹⁄₂

tspworcestershire sauce

¹⁄₄

tspground thyme

¹⁄₄

tspdried oregano

¹⁄₄

tspcayenne pepper

¹⁄₄

tspgarlic powder

¹⁄₄

tsponion powder

¹⁄₄

tspwhite pepper

¹⁄₄

tspground black pepper

Directions

Step 1

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

Step 2

Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.

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