Inn On The Twenty’s Shrimp Étouffée

Dig into the flavors of the sea and savor the rich and flavorful Shrimp Étouffée with Caramelized Corn Polenta, a culinary delight by Executive Chef Pete Tindall. This dish features succulent shrimp simmered in a savory sauce, served over creamy polenta with a hint of sweetness from caramelized corn.  It’s a match made in culinary heaven.  

Shrimp Étouffée with Caramelized Corn Polenta

Serves 6 people

Ingredients for Shrimp Étouffée:

1-½ lb frozen peeled & deveined shrimp (31 – 40 per lb), thawed
1/3 cup All-purpose flour
¼ cup Canola oil
¼ cup Butter
1 large Red pepper, chopped
1 large Onion, chopped
1 cup Celery, chopped 
1 can (15 oz) Tomato sauce
1 cup Seafood stock (or chicken broth)
1 tbsp Worcestershire sauce
2 tsp Garlic powder
1 ½ tsp Paprika
½ tsp Oregano
2 tsp Kosher salt
¼ tsp Onion powder
Black pepper, to taste
Cayenne pepper, to taste
Zest & juice of 1 lemon
Thinly sliced green onions

Method for Shrimp Étouffée:

1. In a large pot, melt the butter and whisk in flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, whisking constantly.
3. Reduce heat to medium; cook and stir for 10 minutes longer or until the  mixture is reddish-brown.
4. Add the red pepper, onion and celery; cook and stir for 5 minutes.
5. Add the tomato sauce, stock, Worcestershire sauce, all seasonings and lemon juice.
6. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
7. Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes.
8. Serve with caramelized corn polenta (recipe below); garnish with green onions.

Ingredients for Caramelized Corn Polenta:

¼ cup Butter
2 cup Frozen corn, thawed and drained
2 cup Milk
3 cup Water
1 ½ tsp Kosher salt
1 cup Dry polenta
¼ cup Butter
½ cup Fresh grated parmesan
Salt & pepper to taste

Method for Caramelized Corn Polenta:

1. Preferably in a cast iron skillet, melt the first amount of butter and add corn.
2. Cook on medium-high heat until corn is visibly charred.
3. Bring milk, water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. 
4. Cook over medium heat still whisking for 2 minutes. 
5. Add charred corn and reduce heat to low. 
6. Immediately cover pan and cook at a bare simmer for 45 minutes. 
7. Stir for a full minute after every 10 minutes of cooking.
8. Remove from heat and whisk in second amount of butter and parmesan.
9. Adjust seasoning to taste.

Tips:

1. In this recipe, the all-purpose flour can be replaced with a 1:1 gluten free flour blend to create the base of the Étouffée and make the entire dish gluten-free.
2. If dry polenta is unavailable, medium or coarsely milled cornmeal is a comparable substitute.