Looking to spice up your dinner routine? This Savory Citrus Shrimp Etouffee brings a refreshing twist to a classic Cajun dish. With a hint of orange zest paired with the rich flavors of a traditional etouffee, it's a delightful meal that's both bold and bright.
Shrimp: The star of our dish, offering tender, juicy bites that soak up all the flavors. Make sure they're peeled and deveined for ease.
Butter: This is where our roux begins. It adds richness and depth to the sauce, essential for that authentic etouffee base.
Flour: Combined with butter, it thickens the sauce, giving it that luxurious texture.
Onions, Celery, and Green Bell Pepper: Known as the âHoly Trinityâ in Cajun cuisine, these vegetables provide a flavorful foundation.
Garlic: Adds a savory, aromatic element that enhances everything else in the pot.
Chicken Broth: A savory liquid that helps meld all the flavors together without overpowering them.
Freshly Squeezed Orange Juice: The secret ingredient! It offers a burst of freshness and a unique citrus note.
Tomato Paste: Adds a touch of sweetness and depth of flavor, enriching the sauce.
Worcestershire Sauce: Brings a subtle umami punch that enhances the overall taste.
Cayenne Pepper: Provides just the right amount of heat to keep things interesting.
Parsley: Fresh and vibrant, itâs the perfect finishing touch.
Cooked White Rice: The ideal base to absorb all the delicious sauce and flavors.
Start by melting the butter in a large pot over medium heat. Once itâs melted, sprinkle in the flour and begin stirring. Youâre making a roux, so keep stirring until it turns a golden brownâabout five minutes should do it. This is what will thicken your sauce.
Next, toss in the diced onions, celery, and green bell pepper. Stir them around and let them cook until theyâre nice and tender, which should take another five minutes. Time to add the garlic; let that cook for just a minute to release its aroma.
Now, slowly whisk in the chicken broth and orange juice. Add the tomato paste, Worcestershire sauce, and cayenne pepper. Season with salt and pepper to your liking. Bring the mixture to a simmer and let it cook for about ten minutes, stirring occasionally.
Add the shrimp to the pot. Cook them in the sauce until they turn pink and opaque, which should take about five minutes. Stir in the parsley and remove from heat. Serve this over a bed of cooked white rice to soak up all that delicious sauce.
Pair this etouffee with a side of crusty French bread to mop up the sauce. A simple green salad with a light vinaigrette can provide a refreshing balance. For a special touch, serve with a crisp, chilled white wine like Sauvignon Blanc.
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