Mesa de Vida creamy shrimp etouffee recipe

Shrimp Etouffee Inspired Creamy Creole Shrimp (or Sausage or Chicken)

This quick and flourless take on shrimp etouffee is an easy, slightly less indulgent recipe that still tastes amazing. You can swap in chicken or sausage if you like.

Makes 4 servings.

Date-night-in, Fat Tuesday, or just any weeknight you want an easy-to-make yet incredible quick meal, this quick and easy version of Shrimp Etouffee is the perfect recipe to keep in your back pocket.

Don't let how simple it is fool you - this is flavor PACKED.

The sauce tastes like a zesty shrimp bisque and you're going to need restraint not to slurp all of that incredible sauce before you slather it all over your creamy grits, rice, pasta or mashed potatoes.

Don't like shrimp? Swap in 1 lb of diced, boneless chicken breast or thigh meat and/or sliced smoked sausage.

Like it spicier? Our cooking sauce has just a little kick of heat so it's approachable for most palates, but if you like it spicier add a few shakes of your favorite hot sauce or some extra cayenne pepper.

If you prefer the classic roux-based etouffee, feel free to start your recipe with a roux made of 2 tb oil and 2 tb flour cooked until a deep copper color before proceeding with the rest of the recipe.

Ingredients

  • 2 tsp butter, ghee or olive oil
  • 1 lb shrimp, peeled and deveined (and/or use sliced smoked sausage or diced chicken)
  • 1 bottle Mesa de Vida Creole inspired cooking sauce
  • 3/4 cup heavy cream
  • salt to taste
  • grated Parmesan and chopped green onions for serving (optional)

Directions

  1. Heat a large, wide skillet over medium heat. Add oil, swirl to coat.
  2. Add the shrimp, Mesa de Vida Creole sauce, salt to taste. Simmer for 30 seconds.
  3. Pour in the heavy cream and immediately turn the heat up to high.
  4. As soon as the shrimp turn opaque, remove to a bowl using a slotted spoon.
  5. Continue to cook the sauce until reduced by about half, and until the sauce coats the back of a spoon.
  6. Stir in the Parmesan cheese (if using) and chopped green onions.
  7. Serve over hot cooked rice, creamy grits, pasta or mashed potaotes, making sure to pour every bit of that delicious saucy over the top.
  8. Enjoy!
Back to blog