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Main Course • Cajun and Creole

Summer Shrimp Etouffee Recipe

For a fun twist on shrimp etouffee, this recipe uses sweet corn, fresh heirloom tomatoes, basil and freshly squeezed lemon juice.

4.8 from 149 votes
100 mins
Total Time
8
bowls
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Summer Shrimp Etouffee

How to Make the Best Summer Shrimp Etouffee

Summer Shrimp Etouffee is a bright, flavorful take on the classic Louisiana dish. This recipe brings together the holy trinity of Cajun cooking—onions, bell peppers, and celery—with a beautiful twist: fresh corn, heirloom tomatoes, aromatic basil, and a squeeze of bright lemon juice. It’s the perfect dish for warm-weather gatherings when you want something hearty but not heavy.

The foundation of this dish is a perfect roux, that lovely peanut-butter-colored base that’s the backbone of so much Cajun and Creole cooking. From there, you build layers of flavor with aromatic vegetables, a splash of white wine, and a rich seafood stock. The result is a deeply savory, slightly sweet sauce that’s studded with tender shrimp and bursting with seasonal vegetables.

Serve this etouffee over fluffy white rice and watch your guests light up with delight. It’s elegant enough for company but straightforward enough for a weeknight dinner when you want to feel like you’ve really cooked something special.

Summer Shrimp Etouffee

Summer Shrimp Etouffee

For a fun twist on shrimp etouffee, this recipe uses sweet corn, fresh heirloom tomatoes, basil and freshly squeezed lemon juice.

4.8 from 149 votes
CourseMain Course
CuisineCajun and Creole
KeywordCajun cooking, Cajun food, Cajun meals, shrimp etouffee
Prep Time20 mins
Cook Time80 mins
Total Time100 mins
Servings8 bowls
Calories220kcal
AuthorRare Ivy
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Ingredients

Base

Liquid & Seasoning

Finish

Instructions

Make the Roux

  1. Melt butter in a large Dutch oven over medium heat. Whisk in flour and continuously whisk for about seven minutes. The roux should take on the color of peanut butter.

Build the Base

  1. Stir in the onions, bell peppers, celery, corn and garlic and cook for 10 minutes. Stir frequently.
  2. Pour in white wine and cook until mostly evaporated. Stir in the heirloom tomatoes, bay leaves, Cajun seasoning and seafood stock.

Simmer

  1. Turn up the heat to medium-high to bring to a boil. Then, reduce heat and simmer. Stir every so often and cook for 45-50 minutes.

Finish & Serve

  1. Add shrimp and cook just until they turn pink. As soon as they cook, turn off the heat. You don't want the shrimp to overcook.
  2. Stir in parsley, basil and lemon juice. Taste and add salt if necessary but don't feel obligated.
  3. Serve over fluffy white rice and enjoy!

Notes

  • Don't overcook the shrimp—they'll turn rubbery if left on the heat too long after turning pink.
  • For a more traditional roux, cook it longer for a deeper brown color, but watch carefully to avoid burning.
  • Fresh heirloom tomatoes make a significant difference in flavor, but canned San Marzano tomatoes work well too.
  • You can prepare the base up to a day ahead and simply add the shrimp when ready to serve.
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