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Shrimp Etouffee
This recipe was inspired by Chef Krupp’s time spent honing her skills in New Orleans. While a classic etouffee is made with crawfish, this version uses shrimp.
Recipe and photo courtesy of General Mills Foodservice
Servings
15
15
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Rice
- Seafood
- Vegetables
Source: General Mills Foodservice
This recipe was inspired by Chef Krupp’s time spent honing her culinary skills in New Orleans. While a classic etouffee is made with crawfish, the Wobble Café’s version uses shrimp to make it more approachable and easier to source. The dish, served at both brunch and dinner, was a finalist in the Neighborhood to Nation recipe contest.
Ingredients
Cornbread:
1 box (2 1/2 lb.) corn muffin mix
2 2/3 cups cool water
1 fire-roasted jalapeno pepper, seeds, skin and veins removed, finely diced
6 oz. pepper jack cheese, shredded
Shrimp Etouffee:
2 tbsp. canola oil
3 cups chopped onions
1 tbsp. chopped garlic
2 tbsp. Cajun seasoning
8 oz. white wine
12 oz. tomato or mixed vegetable juice
4 oz. cream cheese
3 lb. canned fire-roasted tomatoes, diced
4 cups heavy cream
1 tbsp. vegetable stock paste
3 lb. shrimp, peeled, deveined and tails removed
Steps
Prepare Cornbread: Combine corn muffin mix with water according to package directions. Gently fold in jalapeno and cheese.
Line a 12- by 10- by 2½-inch rectangular pan with parchment; spray with nonstick spray. Spread cornbread batter evenly in pan. Bake at 350°F in convection oven for 30 to 35 minutes or at 425°F in standard oven for 32 to 37 minutes.
Meanwhile, prepare Shrimp Etouffee: Heat oil in shallow stockpot or saute pan over medium heat. Add onions and garlic; sauté until onions turn golden. Stir in Cajun seasoning until well mixed.
Pour wine and juice into onion mixture; stir until pan is deglazed. Whisk in cream cheese until well blended.
Add tomatoes; bring mixture to a simmer, stirring occasionally. Pour in cream and vegetable stock paste; reduce heat to low and simmer until shrimp is fully cooked.
For service, cut cornbread into squares; place in center of each plate. Top each serving with about 1 1/3 cups (10-ounce ladle) of shrimp etouffee.
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