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I personally use and love these products in my kitchen. I only recommend what I trust!
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Picture this: it's a balmy summer evening, the aroma of grilling corn fills the air, and you're about to whip up a dish that's both comforting and exciting. Grilled Corn & Shrimp Étouffée is exactly that—an unexpected twist on a beloved classic. I remember the first time I tried combining grilled corn with seafood; it was at a local farmers market where a vendor was grilling corn on the cob. The smoky sweetness intrigued me, and I knew it would pair perfectly with shrimp in a creamy, flavorful étouffée. This recipe, my friends, is the delicious result of that inspiration! It’s seriously good, y’all.
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Now, étouffée might sound intimidating, but trust me, it's easier than you think. It’s all about building layers of flavor, starting with the holy trinity of Cajun cooking—onions, bell peppers, and celery—and then adding a generous dose of spices and herbs. We're taking it up a notch by grilling the corn first, which not only adds a smoky depth but also brings out its natural sweetness. I once accidentally burned the garlic while making this (oops!), and the whole dish still tasted pretty darn good, so don’t stress too much about perfection! Feel free to experiment with your own spice blend, but don’t skip the paprika; it gives the dish that beautiful color and signature flavor.
What does this mean for you? It means you're about to embark on a culinary adventure that will impress your friends and family! The combination of textures and flavors in this dish is truly something special. The juicy shrimp, the tender corn, and the velvety sauce create a culinary experience that’s both satisfying and memorable. Plus, it's a great way to use up any leftover grilled corn you might have. My neighbor, bless her heart, once added diced avocado on top, and it was surprisingly amazing! So go ahead, get creative and make this Grilled Corn & Shrimp Étouffée your own. You won't regret it… unless you forget to invite me over for dinner!
Required Equipments
- Grill
- Large Skillet or Dutch Oven
- Sharp Knife
- Cutting Board
- Whisk
- Measuring Cups and Spoons
Grilled Corn and Shrimp Etouffee: Frequently Asked Questions
Grilled Corn and Shrimp Etouffee
Dive into a symphony of smoky and savory flavors with Grilled Corn & Shrimp Étouffée. This dish combines the sweetness of grilled corn, the succulence of shrimp, and the richness of a classic étouffée sauce, making it a showstopper for any meal!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Corn: Preheat your grill to medium-high heat. Shuck the corn, removing the husks and silk. Lightly brush the corn with olive oil and season with salt and pepper.
- Grill the Corn: Place the corn on the grill and cook, turning occasionally, until the kernels are lightly charred and tender, about 8-10 minutes. Remove from the grill and let it cool slightly.
- Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Set aside.
- Sauté the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the onions, bell peppers, and celery. Sauté until softened, about 5-7 minutes. Don't rush this step; getting the vegetables nice and soft is key to a good étouffée.
- Add Garlic and Spices: Add the minced garlic, paprika, cayenne pepper, thyme, oregano, and bay leaf to the skillet. Cook for another minute until fragrant. I like to use smoked paprika for an extra layer of flavor. Careful not to burn the garlic here!
- Create the Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes. This creates a roux, which will thicken the sauce. Make sure the flour is fully incorporated and there are no lumps.
- Add Liquid: Gradually whisk in the chicken broth, ensuring there are no lumps. Stir in the diced tomatoes and bring to a simmer.
- Simmer the Sauce: Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together. The sauce should thicken slightly.
- Add Shrimp and Corn: Add the shrimp and grilled corn kernels to the skillet. Stir to combine. Cook until the shrimp is pink and cooked through, about 3-5 minutes. Be careful not to overcook the shrimp, or they'll become rubbery.
- Season and Finish: Season with salt and pepper to taste. Stir in the Worcestershire sauce and hot sauce (if using). Remove the bay leaf.
- Serve: Serve the Grilled Corn & Shrimp Étouffée hot over rice. Garnish with chopped green onions and fresh parsley, if desired. Enjoy every single bite!
📝 Notes
- For a spicier dish, add more cayenne pepper or use a spicier hot sauce.
- If you don't have fresh corn, you can use frozen corn kernels. Just thaw them before adding to the étouffée.
- Serve with a side of cornbread for a complete meal.
🍎 Nutrition
Calories: 420 kcal
Protein: 35 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 5 g
Calcium: 150 mg
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