The aroma of this dish fills the air with the taste of the sea. This recipe, which originally uses crab meat and also shrimp as a second option, is one of those appetizers with a special flavor that I love so much and that I don’t usually make in this city.
Being in the interior of Brazil, it’s not common to cook seafood, which is one of my favorites, and here it can sometimes be expensive. However, it’s worth indulging.
Today, I return to the state of Louisiana, home to the great New Orleans, one of those iconic cities in the United States. In the last summer edition, I chose this impressive and classic New Orleans Muffuleta.
Unbeknownst to me, this month, Concha, like a little witch, had planned a trip for everyone to the delicious Cajun cuisine. For those who want to learn a little more about this cuisine, here are her notes.
I’ll repeat what I mentioned in the last edition: “Cajun food is full of contrasts, thanks to the influence of African, French, Spanish (especially Canarian), Caribbean, and Italian gastronomy and culture. Known as Cajun cuisine, it’s Creole in style and is distinguished by its rustic nature, using simple, local ingredients in its preparations.”
Recipe Time
Preparation time: 10 minutes
Cooking time: 40 minutes
Louisiana-style Creole Shrimp / Shrimp Etouffee
Ingredients: [4 servings]
| Ingredient | Quantity |
|---|---|
| Shrimp * | 1 kg |
| All‑purpose flour | 70 g |
| Butter | 70 g |
| Finely chopped onions | 1 ½ |
| Chopped celery (tender stalks) | 50 g |
| Grated garlic clove | 1 |
| Chopped green bell pepper ** | 1 |
| Tomato paste | 2 tbsp |
| Vegetable stock as needed *** | – |
| Chopped green chives | 25 g |
| For the Seasoning Mix: | |
| Bay leaf | 1 |
| Garlic powder | ¼ tsp |
| Cayenne pepper | ⅛ tsp |
| Sweet paprika | ¼ tsp |
| Black pepper | ¼ tsp |
| Salt | to taste |
| To serve: | |
| White rice | as needed |
| Chopped parsley | as needed |
- Weight of frozen shrimp
** I roasted the green bell pepper first; the original recipe uses it raw.
*** You can use chicken stock or stock from cooking the shrimp.
Step-by-Step Instruction
- For the roux, melt the butter and add the flour, stirring with a wooden spoon (it will incorporate over time). Cook over medium‑low heat, stirring occasionally, until you obtain a nice caramel color (12 minutes or a little longer).
- Add the onion and celery and stir until well combined. Add the vegetable broth, green onions, and green bell pepper (I added it roasted). Add the spices and stir.
- After about 5 minutes, add the shrimp and let it cook over low heat for another 20‑25 minutes, covering the pan with aluminum foil or a lid.
- Serve with hot white rice and chopped parsley and enjoy!
Nutritional Facts for Easy Shrimp Creole
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bowl |
| Calories | 320 kcal |
| Carbohydrates | 18 g |
| Protein | 26 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 170 mg |
| Sodium | 760 mg |
| Potassium | 540 mg |
| Fiber | 4 g |
| Sugars | 7 g |
| Vitamin A | 850 IU |
| Vitamin C | 22 mg |
| Calcium | 90 mg |
| Iron | 3 mg |
Note: Nutritional values are approximate and may vary depending on the shrimp size, tomato sauce, vegetables, and seasonings used. Shrimp Creole is a flavorful Southern-style dish rich in protein and vibrant spices, often served over rice.