Poppy's Shrimp Etouffee

Recipe courtesy of Poppy Tooker, New Orleans


  • 8 tablespoons (1 stick) unsalted butter, cut into pieces 
  • 1 bunch green onions, white and light green portions, thinly sliced 
  • 1 garlic clove, minced 
  • 3 tablespoons tomato paste 
  • 1 teaspoon chopped fresh thyme 
  • 1½ cups shrimp or fish stock 
  • 2 bay leaves 
  • 2 lb. shrimp, peeled and deveined 
  • 1/4 teaspoon cayenne pepper 
  • Salt and freshly ground black pepper, to taste 
  • Buttered steamed rice for serving

Poppy's Shrimp Etouffee

Poppy Tooker's Shrimp Etouffee 

Click image to enlarge.


In a deep sauté pan over medium heat, melt the butter. Add the green onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the garlic, tomato paste and thyme and cook for about 2 minutes. Whisk in the stock until the mixture is smooth. Add the bay leaves and bring to a boil, then add the shrimp. Reduce the heat to low, cover and simmer until the shrimp are cooked through, about 5 minutes. Season with cayenne, salt and black pepper.

Remove the bay leaves and discard.

Serve the shrimp étouffée immediately over buttered steamed rice. 


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