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A bowl of summer shrimp étouffée with a spoon to the side on a yellow and white napkin.

Summer Shrimp Etouffee

  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings


For a fun twist on shrimp etouffee, this recipe uses sweet corn, fresh heirloom tomatoes, basil and freshly squeezed lemon juice.


For Summer Shrimp Etouffee
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1 cup chopped onions
2 green bell peppers, chopped
3 celery stalks, chopped
2 corn ears, kernels removed
4 garlic cloves, grated
1 cup dry white wine, such as a Pinot Grigio or Sauvignon Blanc
2 cups heirloom tomatoes, diced with juice
2 bay leaves
2 tablespoons Cajun seasoning, homemade or store-bought
A few dashes of hot sauce
4 cups seafood stock, homemade or store-bought (see note)
2 pounds medium shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/2 lemon, juiced
1/2 salt to taste
Rice for serving


  1. Melt butter in a large Dutch oven over medium heat. Whisk in flour and continuously whisk for about seven minutes. The roux should take on the color of peanut butter.
  2. Stir in the onions, bell peppers, celery, corn and garlic and cook for 10 minutes. Stir frequently.
  3. Pour in white wine and cook until mostly evaporated. Stir in the heirloom tomatoes, bay leaves, Cajun seasoning and seafood stock.
  4. Turn up the heat to medium-high to bring to a boil. Then, reduce heat and simmer. Stir every so often and cook for 45-50 minutes.
  5. Add shrimp and cook just until the turn pink. As soon as they cook, turn off the heat. You don't want the shrimp to overcook. Stir in parsley, basil and lemon juice. Taste and add salt if necessary but don't feel obligated. Serve over fluffy white rice. Enjoy!


  • Category: Soups and Stews

Keywords: shrimp etouffee, Cajun cooking, Cajun meals, Cajun food