Treebeard'S Shrimp Etouffee
A smoky, spicy shrimp etouffee bursting with celery, peppers, and a hint of crab boil—perfect for a cozy family dinner or a casual gathering.
Ingredients
- 1 c. butter ⓘ
- 2 2/3 c. chopped celery ⓘ
- 2 medium onions, chopped ⓘ
- 1 bell pepper, diced ⓘ
- 1 1/4 tsp. salt ⓘ
- 1/8 tsp. cayenne pepper
- 3/4 tsp. black pepper ⓘ
- 3/4 tsp. garlic powder ⓘ
- 3/4 tsp. thyme ⓘ
- 2 c. boiling water, mixed with 1 tsp. shrimp base ⓘ
- 1/8 tsp. liquid crab boil ⓘ
- 1/2 tsp. hot sauce ⓘ
- 4 tsp. Worcestershire sauce ⓘ
- 1/3 c. flour ⓘ
- 2 c. chopped green onions ⓘ
- 4 tsp. tomato paste ⓘ
- 2 lb. shrimp ⓘ
- 1/3 c. chopped parsley ⓘ
Instructions
- In a heavy, 5-quart Dutch oven, melt the butter.
- Add the celery, onions, and bell pepper.
- Stir occasionally.
- Cook until the vegetables are soft, about 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while cooking the vegetables. If you prefer a thicker etouffee, let it simmer longer after adding the shrimp. You can substitute the shrimp with crawfish for a different twist, which is often found in other seafood recipes. Adjust the spices according to your heat preference, and fresh herbs can elevate the dish further.
Serving Suggestions
Serve the etouffee over a bed of fluffy white rice for a classic presentation. Garnish with additional chopped green onions and parsley for freshness. This dish pairs beautifully with a side of crusty bread or a simple green salad. For a light appetizer, consider serving with Elsa's Spinach Rolls for a delightful meal combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the etouffee on the stove over low heat, adding a splash of water or broth if it has thickened too much. Avoid microwaving as it can overcook the shrimp and alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Treebeard'S Shrimp Etouffee contains roughly 1151 calories, with 51g protein, 243g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (250% of the Daily Value), iron (174% of the Daily Value), and vitamin C (153% of the Daily Value). Note that it is relatively high in sodium, at 2681mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in this etouffee. Just ensure to thaw them completely and pat them dry before adding to the dish. This will help maintain the texture, ensuring they don't release excess water into the sauce.
What can I substitute for shrimp base?
If you don't have shrimp base, you can use seafood stock or chicken broth as a substitute. Just be mindful that the flavor may vary slightly, but it will still create a delicious etouffee. You can also enhance the flavor by adding extra seasonings.
Is it necessary to add Worcestershire sauce?
Worcestershire sauce adds depth and umami to the etouffee, but if you prefer to omit it, you can replace it with soy sauce or a splash of lemon juice for acidity. This will modify the flavor slightly but will still yield a tasty result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).