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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

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.


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


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


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


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.