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Easy No-Mixer Shrimp Étouffée Recipe with Sesame Ginger Sauce

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A comforting and flavorful shrimp étouffée combining traditional Cajun soul food with a fresh Asian twist, made easily without a mixer and ready in under 45 minutes.

Ingredients

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  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 cups chicken broth (or vegetable broth)
  • 1 pound medium shrimp, peeled and deveined
  • Salt and black pepper, to taste
  • 1 teaspoon lemon juice
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 2 teaspoons toasted sesame seeds
  • Optional garnishes: sliced green onions, chopped fresh parsley or cilantro

Instructions

  1. Prep your ingredients: Peel and devein the shrimp if not already done. Chop onions, celery, bell pepper, and garlic finely. Grate fresh ginger and set aside. This should take about 10 minutes.
  2. Make the roux: In your heavy skillet, melt 2 tablespoons unsalted butter over medium heat. Once melted, whisk in the 3 tablespoons flour. Stir constantly with a wooden spoon for about 5-7 minutes until the mixture turns a light golden brown. Be patient here—rushing will burn the roux and make your étouffée bitter.
  3. Add the vegetables: Toss in the chopped onions, celery, and bell pepper. Sauté for 5 minutes until softened and fragrant. Add the minced garlic and cook for another minute.
  4. Season the base: Sprinkle in smoked paprika, cayenne pepper, dried thyme, and a pinch of salt and black pepper. Stir well to coat everything evenly.
  5. Pour in broth: Slowly add 2 cups chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly—about 8-10 minutes. If it gets too thick, add a splash more broth or water.
  6. Cook the shrimp: Season shrimp with salt, pepper, and a squeeze of lemon juice. Add them to the skillet and cook for 3-4 minutes until they turn pink and curl up. Don’t overcook or they’ll get rubbery.
  7. Prepare sesame ginger sauce: In a small bowl, whisk together soy sauce, sesame oil, grated ginger, rice vinegar, honey, and minced garlic until combined.
  8. Combine and finish: Drizzle the sesame ginger sauce over the shrimp étouffée in the skillet. Stir gently to combine all the flavors. Cook for another 2 minutes to let the sauce meld with the dish.
  9. Garnish and serve: Sprinkle toasted sesame seeds and sliced green onions on top before serving. Serve hot over steamed white rice or crusty bread.

Notes

Be patient when making the roux to avoid burning. Stir constantly over medium to low heat. Cook shrimp quickly to avoid rubbery texture. Adjust seasoning to taste. For gluten-free, substitute flour with almond flour or gluten-free blend and use tamari instead of soy sauce. For vegan, replace shrimp with firm tofu and use vegetable broth. Sesame ginger sauce is best made fresh and adds a bright, fresh layer to the dish.

Nutrition

Keywords: shrimp étouffée, no-mixer étouffée, Cajun shrimp recipe, sesame ginger sauce, easy shrimp dinner, Cajun Asian fusion, quick shrimp recipe

Find it online: https://avabake.com/easy-no-mixer-shrimp-e-touff-e-e-recipe-with-sesame-ginger-sauce-steps/