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Shrimp Etouffee - Instant Pot

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Rate this recipe 4/5 (7 Votes)

Ingredients

  • Shrimp Stock
  • Shells from 2 pounds of 26–30 shrimp
  • 1 medium onion, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 1 stalk of celery, chopped
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 quart water
  • Etouffee broth
  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 teaspoon Cajun spice rub
  • 1 large onion, minced
  • 1 stalk celery, minced
  • 1 medium green bell pepper, minced
  • 2 tablespoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1 quart shrimp stock (from above)
  • 1 (14 oz) can diced tomatoes
  • Shrimp, Seasonings and accompaniments
  • 2 pounds of 26-30 shrimp, peeled
  • 1 tablespoon Cajun spice rub
  • 1 teaspoon kosher salt
  • 1/4 cup minced parsley
  • Salt and pepper to taste
  • White rice for serving
  • Tabasco sauce for serving

Details

Adapted from dadcooksdinner.com

Preparation

Step 1

Pressure Cook Shrimp Stock: Peel the shrimp, saving the shrimps and the shells. Put the shrimp in the refrigerator for later, and the shells in the pressure cooker pot. Add the rest of the shrimp stock ingredients to the pressure cooker pot. Lock the pressure cooker lid and cook at high pressure for 10 minutes, then let the pressure come down naturally, about 20 minutes. (If you’re in a hurry, pressure cook on high for 15 minutes, then quick release the pressure.) Open the lid carefully - the pot is full of hot steam. Strain the stock through a fine mesh strainer, and set it aside.

Make the roux: Wipe out the pressure cooker pot. Melt the butter in the pressure cooker pot over medium-high heat. When the butter stops foaming, stir the flour and Cajun seasoning to the pot. Cook, stirring constantly, until the flour is the color of peanut butter, about five minutes.

Sauté the aromatics: Add the onion, bell pepper, celery and garlic to the roux. Sprinkle with ½ teaspoon kosher salt and sauté until the aromatics soften, about five minutes.

Pressure cook the étouffée broth: Stir in the shrimp stock, scraping the bottom of the pot to make sure the roux isn’t sticking. Pour the tomatoes on top of the broth, but don’t stir. Lock the pressure cooker lid and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. (Again, if you're in a hurry, cook at high pressure for 15 minutes and quick release the pressure.)

Cook the shrimp: Open the lid (carefully - the pot is full of hot steam). Turn the heat to low and bring the etouffe broth to a simmer. Toss the shrimp with 1 tablespoon Cajun spice rub and ½ teaspoon kosher salt, then add the shrimp to the simmering broth. Simmer the shrimp until they are cooked through, about 5 minutes.

Season and serve the étouffée: Stir the parsley into the pot. Taste the broth, and add salt and pepper as needed. (If you use homemade stock, without any added salt, this will take more salt than you think. A tablespoon of Kosher salt usually works for me, but I start with a half tablespoon and keep adding and tasting.) To serve: put a scoop of white rice in a bowl, ladle the soup on top, then sprinkle with parsley. Pass the Tabasco sauce at the table for anyone who likes an extra kick with their dinner.

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