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Creepy Crawly Shrimp Étouffée over Rice
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Course Main Course
Cuisine Cajun
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon
  • Medium Pot

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery ribs, finely chopped
  • 3 cloves garlic, minced
  • 2 cups shrimp stock
  • 1 tablespoon Cajun seasoning
  • 4 cups cooked white rice, for serving
  • Sliced black olives, for garnish
  • Chopped green onions, for garnish

Instructions
 

  • Melt the butter in a large skillet over medium heat. Stir in the flour and cook, stirring often, until the mixture turns a light brown color, about 5 minutes.
  • Add the onion, green bell pepper, and celery to the skillet. Cook for 4 minutes until the vegetables soften. Stir in the garlic and Cajun seasoning and cook for 1 minute more.
  • Pour in the shrimp stock and bring the mixture to a simmer. Let it cook for 10 minutes, stirring now and then, until the sauce thickens.
  • Add the shrimp to the skillet. Cook for 3 to 4 minutes until the shrimp turn pink and opaque.
  • Spoon the étouffée over the cooked white rice. Place sliced black olives on some of the shrimp to create eyes and scatter the chopped green onions on top.

Notes

Arrange the shrimp in a loose circle on the rice before adding the olive eyes so each serving looks like a cluster of crawly creatures. If you need to make the dish ahead, prepare the sauce up to the point before adding shrimp and reheat it gently before finishing with the shrimp right before serving.
Course: Main Course
Cuisine: Cajun
Equipment: Large Skillet, Wooden Spoon, Medium Pot