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Shrimp Etouffée

Yields1 Serving

Chef Frank Brigtsen’s shrimp étouffée brings together all of the hallmarks of Louisiana cooking in one delicious dish.

BRF Recipes Shrimp Etouffee

 1 Tablespoon mild olive oil
 1 Tablespoon unsalted butter
 1 cup diced yellow onions
 ½ cup diced celery
 ½ cup diced green bell pepper
 1 ¼ teaspoons salt
 ½ teaspoon dried whole-leaf sweet basil
 ¼ teaspoon dried whole-leaf oregano
 ¼ teaspoon dried whole-leaf thyme
 1/8 teaspoon cayenne pepper
 1/8 teaspoon ground black pepper
 2 cups peeled, medium-sized shrimp
 1 teaspoon minced fresh garlic
 ½ cup thinly sliced green onions
 1 25-oz. can Blue Runner® Creole Eouffée Base
 2 Tablespoons unsalted butter
1

Heat the olive oil and 1 Tablespoon of butter in a pot over high heat. Add the onions, celery, and bell peppers. Cook, stirring occasionally, until the onions begin to brown.

2

Reduce heat to low. Add the salt, sweet basil, oregano, thyme, cayenne, and black pepper. Cook, stirring occasionally, for 1 minute.

3

Add the shrimp and cook, stirring occasionally, just until the shrimp turn pink on the outside.

4

Add the garlic and green onions. Cook, stirring occasionally, for 1 minute.

5

Add the Blue Runner® Creole Etouffée Base. Turn heat to high and bring the mixture to a boil. Reduce heat to low and simmer for 2-3 minutes. Add the 2 Tablespoons of butter and cook just until the butter melts into the sauce. Serve with cooked rice.