July Shrimp Étouffée

  • 8 tablespoons butter
  • 1 orange bell pepper, chopped
  • 4 corn ears, kernels removed, or 3 cups of frozen kernels (thawed)
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1 (14.5 oz) can diced fire-roasted tomatoes, with juices
  • 2 tablespoons Cajun seasoning
  • A few dashes of hot sauce, optional
  • 4 cups seafood stock
  • 2 tablespoons cornstarch mixed with a bit of cold water
  • 2 pounds medium shrimp, peeled and deveined
  • Rice, for serving
  • ½ cup chopped green onions, for garnish

Melt the butter over medium-low heat in a large skillet. Sauté the chopped pepper, corn kernels, and minced garlic until softened and fragrant, about 8 minutes. Add the wine and deglaze the pan over medium-high heat.

Add the fire-roasted tomatoes, Cajun seasoning, hot sauce, and seafood stock (it's perfect, but chicken stock can be substituted). Cook, stirring frequently, until the mixture gets bubbly - about 8 minutes.

Add the cornstarch and water slurry and stir constantly until the liquid is thickened. Turn the heat to medium-low, add the shrimp, stir to coat the shrimp, and put a lid over the skillet. Simmer for 5 minutes to fully cook the shrimp.

Serve over rice and sprinkled with green onions.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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