chef john's shrimp etouffee

Ingredients

• Servings: 4
• spice blend:
• 3/4 teaspoon paprika
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground black pepper
• 2 pounds shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• 1/3 cup diced onion
• 1/3 cup diced green bell pepper
• 1/3 cup thinly sliced celery
• 2 tablespoons all-purpose flour, or as needed
• 1/2 cup diced tomatoes
• 1 3/4 cups chicken stock, or as needed
• 1/2 teaspoon worcestershire sauce
• 1 dash hot sauce, or more to taste
• salt to taste
• 1/4 cup sliced green onions
• 2 cups cooked rice, or to taste

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
• 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.
• heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
• transfer shrimp to a large bowl. let stand until juice forms in bowl. strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
• melt butter in large skillet over medium heat until butter begins to turn tan at the edges. saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. pour in remaining spice blend.
• sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. whisk stock into vegetable 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 sauce and hot sauce. season with salt to taste.
• stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
• garnish with green onions and a dusting of cayenne pepper. pour over rice in large, shallow bowls.