Marks said this Shrimp Étouffée Recipe landing him in the MasterChef kitchen. “I am sharing this recipe because this is my absolute favorite thing to cook, eat, and share with family and friends.”
1 lb shrimp (med or large) peeled and deveined
1/2 red and yellow bell peppers diced
I/2 small yellow onion diced
3-4 stalks of celery chopped
3-4 cloves of garlic minced
1 jalapeño diced
1 stick butter
1/4c a/p flour
1/4c dry white wine like chardonnay
1 qt seafood or chicken stock
Big pinch cilantro chopped
1c jasmine rice
Season shrimp with salt, black pepper, cayenne pepper, paprika, and Italian season to taste and set aside. Melt butter in a large sauté pan (approximately 5 qt). Sauté all peppers, onions, celery, and jalapeño until soft and onions are slightly translucent (about 3-5 mins). Add garlic and sauté for 30 seconds. Sprinkle in flour and stir with a wooden spoon for form. Continuously stir mixture until the flour is cooked and it reaches a caramel or peanut butter color about 10-15 mins. Deglaze with wine and stir in to smooth out mixture. Add the stock 1 cup at a time and stir in to your Étouffée sauce. Once all the stock is fully incorporated reduce your heat to simmer and allow your sauce to cook for 15 to 20 minutes. Add your shrimp and cilantro and cook for another 5 minutes or until your shrimp are cooked perfectly. Serve with steamed rice and buttery garlic bread and enjoy!
You can also try this recipe with fried shrimp too.