Estofado de camarones

Name: Shrimp Étouffée
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 2 pounds raw, shell-on deveined, thawed Argentinian wild shrimp (20–30 per pound); 3 cups no-salt-added vegetable or chicken broth (or water); 2 dried bay leaves; 1/2 teaspoon paprika; 1/2 teaspoon ground thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon white pepper; 1/4 teaspoon smoked paprika; 2 tablespoons avocado oil; 4 tablespoons butter; 1 cup diced onion (from 1 large onion; save trimmings for the stock); 3/4 cup diced green bell pepper (from 1/2 green pepper; save trimmings for the stock); 1/2 cup diced celery (from 1 large rib; save trimmings for the stock); 1/4 cup all-purpose flour; 2 garlic cloves, minced; 1/2 cup diced tomatoes, cored and seeded; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce (or more to taste); 2 cups cooked rice; 1/4 cup sliced green onions (save trimmings for the stock); Chopped parsley for garnish; Additional hot sauce, optional; Commercial Clad 6QT Rondeau; Commercial Clad 1.5QT Saucepan; Commercial Clad 3QT Saucepan; Commercial Clad Stainless Steel 8.5” Universal Lid

Shrimp Étouffée

Courtesy of Zimmysnook

Rated 4.0 stars by 2 users

Servings

Prep Time

25 minutes

Cook Time

35 minutes

Shrimp Étouffée is a dish steeped in Cajun tradition and often enjoyed on Fat Tuesday (Mardi Gras) as a celebration before Lent. This recipe features a rich, roux-based sauce prepared with homemade shrimp stock, a well-balanced spice blend, and a medley of vegetables.

The shrimp is lightly seared and then simmered in the sauce until perfectly cooked. While it's a standout dish for Mardi Gras celebrations, its robust flavors make it a satisfying meal any time of the year.

Ingredients

For the Shrimp Stock

2 pounds raw, shell-on deveined, thawed Argentinian wild shrimp (20–30 per pound)
3 cups no-salt-added vegetable or chicken broth (or water)
2 dried bay leaves

For the Spice Blend

1/2 teaspoon paprika
1/2 teaspoon ground thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon smoked paprika

For the Sauce

2 tablespoons avocado oil
4 tablespoons butter
1 cup diced onion (from 1 large onion; save trimmings for the stock)
3/4 cup diced green bell pepper (from 1/2 green pepper; save trimmings for the stock)
1/2 cup diced celery (from 1 large rib; save trimmings for the stock)
1/4 cup all-purpose flour
2 garlic cloves, minced
1/2 cup diced tomatoes, cored and seeded
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (or more to taste)

For Assembling

2 cups cooked rice
1/4 cup sliced green onions (save trimmings for the stock)
Chopped parsley for garnish
Additional hot sauce, optional

Directions

Make the Shrimp Stock

Peel the raw shrimp, placing the shrimp in a bowl and the shells into a medium saucepan.
Combine shrimp shells, vegetable or chicken broth (or water), bay leaves, and any saved vegetable trimmings in a saucepan.
Bring to a low boil over medium-high heat, then reduce the heat and simmer for 20 minutes.
Strain the stock and discard the solids.

Prepare the Spice Blend

In a small bowl, mix all the spices listed for the spice blend.

Sear the Shrimp

Pat the shrimp dry and season with 1 1/2 teaspoons of the spice blend.
Heat 1 tablespoon of avocado oil in a 6-quart rondeau (or large skillet) over medium-high heat until just smoking.
Working in batches to avoid overcrowding, sear the shrimp for 1 minute on each side. Set aside.

Prepare the Sauce

In the same skillet, add butter over medium heat and scrape up any browned bits from the bottom.
Add the diced onion, green bell pepper, and celery. Sauté for 5–7 minutes until softened.
Stir in the remaining spice blend. Then sift or sprinkle in the flour; cook for 1 to 2 minutes stirring consistently.
Mix in the minced garlic and diced tomatoes; cook for 2 more minutes.
Add 2 cups of the shrimp stock, ½ cup at a time, stirring until smooth. Then simmer until the sauce thickens to a gravy-like consistency (about 4–6 minutes). Add remaining shrimp stock if the sauce is too thick.
Stir in the Worcestershire and hot sauces.

Combine and Finish

Add the seared shrimp to the sauce and simmer for 1 minute, ensuring the shrimp are fully cooked and opaque.
Taste and, if needed, season with salt and pepper.