Recipe

Microwave Shrimp Étouffée

Name: Microwave Shrimp Étouffée
Prep time: 35 min
Cook time: 20 min
Total time: 75 min
Yield: 4 servings
Ingredients: ¾ teaspoon paprika; ¼ teaspoon ground thyme; ¼ teaspoon dried oregano; ¼ teaspoon cayenne pepper; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon white pepper; ¼ teaspoon ground black pepper; 2 pounds shrimp, peeled and deveined; ½ teaspoon salt; 1 tablespoon vegetable oil; 1 ¾ cups chicken stock, or as needed; 3 tablespoons butter; ⅓ cup diced onion; ⅓ cup diced green bell pepper; ⅓ cup thinly sliced celery; 2 tablespoons all-purpose flour, or as needed; ½ cup diced tomatoes; ½ teaspoon Worcestershire sauce; 1 dash hot sauce, or more to taste; salt to taste; ¼ cup sliced green onions; cayenne pepper for garnish; 2 cups cooked rice, or to taste

Étouffée is a delicious shellfish stew that's a New Orleans classic. I use a homemade spice blend in this recipe and demonstrate that it is possible to get good results using frozen shrimp, which is sometimes the only option.

Prep 35mCook 20mTotal 55mServes 4

Ingredients

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Instructions

1
For the spice blend: Whisk paprika, thyme, oregano, cayenne, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
2
For the étouffée: 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 the bowl. Season shrimp with salt and 1 teaspoon spice blend; toss to coat.
3
Heat oil in a large heavy skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir, and cook 1 minute more.
4
Transfer shrimp to a large bowl. Let stand until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.
5
Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, bell pepper, and celery in hot butter until softened, about 5 minutes. Stir in remaining spice blend.
6
Sprinkle flour into vegetable mixture and sauté until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce. Season with salt to taste.
7
Stir shrimp into étouffée sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
8
Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

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