Curried Étouffée with Shrimp and Coconut Cream

This isn’t your everyday étouffée—this is a globe-trotting, flavor-drenched creation that takes the rich, velvety base of a Louisiana-style étouffée and infuses it with the warm, aromatic spice of Indian-inspired curry. Plump shrimp soak up every drop of a coconut cream curry roux, creating a dish that feels both comfortingly familiar and thrillingly new.

 Ingredients

For the Curried Roux Base:

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 1 small onion, finely diced

• 1 bell pepper (red or green), finely diced

• 2 ribs celery, finely diced

• 3 cloves garlic, minced

• 1 tablespoon curry powder (Madras or yellow curry blend)

• ½ teaspoon smoked paprika

• ½ teaspoon ground cumin

• ¼ teaspoon cayenne (optional)

Liquids and Body:

• 1 cup seafood or chicken stock

• ½ cup full-fat coconut milk

• 1 tablespoon tomato paste

• 2 teaspoons soy sauce or fish sauce (umami depth)

• Salt and pepper to taste

Protein:

• 1 pound raw shrimp, peeled and deveined

Finishing Touches:

• Juice of ½ lime

• 2 tablespoons fresh cilantro or parsley, chopped

• Cooked rice, for serving

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Instructions

1. Make the Roux: In a large skillet or saucepan over medium heat, melt the butter. Add the flour and stir continuously, cooking until the roux turns a medium caramel color—about 5-6 minutes. Don’t walk away—this part matters.

2. Build the Flavor Base: Toss in the diced onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes. Add the garlic and all the spices (curry powder, paprika, cumin, cayenne) and stir until fragrant—about 1 minute.

3. Add Liquids: Stir in the tomato paste, then slowly add in the stock, whisking to prevent lumps. Once smooth, pour in the coconut milk and add soy or fish sauce. Let everything simmer gently for 10 minutes, stirring occasionally.

4. Add the Shrimp: Add the shrimp and cook just until they’re pink and opaque—about 3–5 minutes depending on their size. Don’t overcook them or they’ll get rubbery.

5. Finish and Serve: Squeeze in fresh lime juice, adjust salt and pepper, and stir in chopped herbs. Serve hot over a bed of rice.

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Pro Tips / Notes

• For extra depth, add a pinch of garam masala at the end.

• Not into shrimp? This dish works beautifully with flaky white fish, crawfish tails, or even seared tofu.

• A little diced tomato added with the stock can give a subtle acidity that balances the creamy curry beautifully.

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Nutritional Estimates (Per Serving, 4 servings)

• Calories: 420

• Protein: 28g

• Fat: 25g

• Carbohydrates: 20g

• Fiber: 3g

• Sugar: 4g

• Sodium: 780mg