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Shrimp Etouffée

Instructions:

  • Step 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.
  • Step 2 – Reduce heat to low. Add the salt, sweet basil, oregano, thyme, cayenne, and black pepper. Cook, stirring occasionally, for 1 minute.
  • Step 3 – Add the shrimp and cook, stirring occasionally, just until the shrimp turn pink on the outside.
  • Step 4 – Add the garlic and green onions. Cook, stirring occasionally, for 1 minute.
  • Step 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 (see recipe).

Ingredients:

  • 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