The spirit – and flavors – of New Orleans come to life with 15-minute Shrimp Étouffée. Start with a roux seasoned with the pure McCormick® flavor of oregano, thyme and crushed red pepper. Next, add chicken broth and tomato paste to create a rich, thick sauce. Toss in the shrimp, serve over rice and share a little southern tradition with the ones you love.
The spirit – and flavors – of New Orleans come to life with 15-minute Shrimp Étouffée. Start with a roux seasoned with the pure McCormick® flavor of oregano, thyme and crushed red pepper. Next, add chicken broth and tomato paste to create a rich, thick sauce. Toss in the shrimp, serve over rice and share a little southern tradition with the ones you love.
Ingredients 4 Servings
- 2 tablespoons butter
- 2 cups frozen bell pepper and onion blend
- 3 tablespoons flour
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Thyme Leaves
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1 cup chicken broth
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 1/4 cup tomato paste
- 1 pound large shrimp, peeled and deveined
INSTRUCTIONS
- 1 Melt butter in large saucepan on medium heat. Add bell pepper blend; cook and stir 5 minutes. Sprinkle with flour and spices. Cook and stir 1 minute.
- 2 Gradually stir in broth, diced tomatoes and tomato paste until blended. Add shrimp; bring to boil. Reduce heat to medium-low; simmer until shrimp turn pink and liquid has thickened slightly, about 5 minutes. Serve over cooked rice, if desired.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Be a Flavor Maker!
Meet your new culinary sidekick. Find new recipes, plan your meals, build your digital pantry, and more!
