Prep Time: 10 minutes
Total Time: 35 minutes
3 tablespoons butter
1 onion, finely chopped
1 bell pepper, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup chicken, fish, or vegetable stock (homemade or store-bought)
2 tablespoons Sun Kissed tomato hot sauce
2 teaspoons smoked paprika
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ pounds (24 oz) peeled and deveined shrimp
2 scallions (green tops only), thinly sliced
Cooked white rice, for serving
- Heat the butter in a large skillet over medium heat. Add the onion, pepper, celery, salt, and pepper. Cook, stirring occasionally, until the onion softens and turns translucent, about 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds longer.
- Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour turns golden brown and begins to stick to the bottom of the pot, 2 to 4 minutes. Add the tomato paste and cook, stirring constantly, until it caramelizes into a darker, rust-red color, about 1 minute longer. Add the Sun Kissed Tomato hot sauce, stock, smoked paprika, oregano, garlic powder, and onion powder. Bring everything to a boil over medium-high heat. Cook, stirring frequently, until the mixture starts to thicken, about 3 minutes.
- Add the shrimp to the skillet in an even layer and then immediately reduce the heat to medium. Cook the shrimp, undisturbed, until their edges begin to turn an opaque, pinkish color, about 1 minute. Stir the shrimp into the sauce. Continue cooking, stirring occasionally, until the shrimp are pink, firm, and well-coated with the sauce, about 5 minutes longer.
- Scatter the shrimp étouffée with the scallions. Serve hot with white rice.