Shrimp Étouffée Recipe
Seared Shrimp, Chili-Mornay, Trinity Vegetables, Jasmine Rice, Garlic Toast.
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Ingredients
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Shrimp
Chili-Mornay Sauce
Trinity Vegetables
Jasmine Rice
Garlic Toast
Method
Shrimp Preparation
- 1
Season and Sear the Shrimp
In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from skillet and set aside.
Chili-Mornay Sauce
- 2
- 3
Add Milk and Cheese
Slowly add the milk, whisking to combine. Cook until the sauce thickens, about 5 minutes. Stir in the cheddar cheese, chili powder, and cayenne pepper until the cheese is melted and the sauce is smooth.
Trinity Vegetables
- 4
Jasmine Rice
- 5
Cook the Rice
In a saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed. Fluff with a fork.
Garlic Toast
- 6
Prepare and Toast the Bread
In a small bowl, mix the softened butter, minced garlic, and chopped parsley. Slice the French bread in half lengthwise and spread the garlic butter mixture on both halves. Place on a baking sheet and toast in a preheated oven at 375°F (190°C) for 10-12 minutes until golden brown.
Final Assembly
- 7
Combine and Serve
In the skillet with the sautéed vegetables, add the seared shrimp and pour the chili-Mornay sauce over them. Stir to combine and cook for an additional 2 minutes to heat through. Serve the shrimp étouffée over jasmine rice with garlic toast on the side.