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Shrimp Étouffée
Chef Akhtar serves up his take on a classic and comforting Cajun dish famous in New Orleans. Étouffée is a French word meaning “smothered” and here it describes the technique of smothering seafood in rich tomato-based stew. Chef Akhtar adds succulent shrimp to the gravy base that's made with a traditional roux and the 'Holy Trinity' of onions, celery, and green bell peppers. It's a complex blend of Cajun, Creole, and French influences and you'll savor every last bite of it.
Nutritional facts
Protein
22g
Carbs
62g
Calories
570
Fat
25g
Ingredients
Reviews
4.3
Based on 550 reviews
Hyun-Jung Lee · 11/21/24
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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