Shrimp and Zucchini Pirogue
Prep time
Cook time
Total time
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Serves: 4
Shrimp Étouffée
  • ½ cup (1 stick) unsalted butter, plus 1 tablespoon
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 1 cup diced celery
  • 1 tablespoon minced garlic
  • 2 tablespoons unbleached all-purpose flour
  • 1 cup seafood stock
  • 1 tablespoon tomato paste
  • 1 pound large (16/20 count) shrimp, peeled, tail-off, and deveined
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • Dash of hot sauce
  • ¼ cup chopped flat-leaf parsley
Fried Shrimp
  • 4 cups canola oil, for frying
  • 2 large eggs
  • 1 dozen jumbo (8/10 count) shrimp, peeled, tail-on, and deveined
  • 2 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
Zucchini Pirogue and Fries
  • 6 large zucchini
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 4 large eggs, beaten
  • 2 cups unbleached all-purpose flour
  • 1 gallon canola oil, for frying
  • Kosher salt
  • 4 cups cooked long-grain white rice, such as Supreme
  • 4 lemon wedges
  • 1 cup diced green onion tops
Shrimp Étouffée
  1. In a large cast-iron pot or skillet over medium-high heat, melt the 1 stick of butter and add the onions, bell pepper, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic, lower the heat to simmer, and stir to combine. Sprinkle the flour over the mixture, stir to incorporate, and begin cooking the flour until it turns light brown, about 10 minutes. Add the stock and tomato paste, and stir until you reach a stew-like thickness.
  2. Add the shrimp; stir the mixture to combine. Simmer the shrimp in the pot until they cook through and turn pink, about 10 minutes. Season to taste with cayenne, salt, pepper, and hot sauce. As a final touch, stir in the remaining 1 tablespoon butter along with the chopped parsley. Bring the étouffée back to a simmer and turn off the heat.
Fried Shrimp
  1. In a pot or skillet over medium-high heat, add the oil and bring to a temperature of 375ºF.
  2. In a mixing bowl, beat the eggs and add the shrimp.
  3. In a mixing bowl, add the cornmeal and stir in the flour and dry seasoning. Add the shrimp and bread them evenly.
  4. Add the shrimp to the oil and fry until golden brown, 3 to 5 minutes. Remove and drain on paper towels. Sprinkle lightly with salt.
Zucchini Pirogue and Fries
  1. With a sharp knife, slice off a thin layer lengthwise along the side of 4 zucchini exposing the flesh of the squash. With a teaspoon, scoop out the flesh without penetrating the sides or bottom of the zucchini “boat.” Reserve the scooped out flesh for later use.
  2. Slice the remaining 2 zucchini by trimming off the ends and cutting them in half through the center. Slice lengthwise until you have thick fry-shaped spears. Sprinkle the raw zucchini fries as well as the inside of each zucchini pirogue with a light dusting of Cajun seasoning.
  3. In a mixing bowl, add the beaten egg.
  4. In another mixing bowl, add the flour.
  5. In a large pot over medium-high heat, add the oil and bring to a temperature of 375ºF.
  6. Dip the zucchini pirogues in the egg wash and coat with egg on the inside as well as the outer peel. Immediately roll in the flour and add to the hot oil. Fry until the zucchini is golden brown, about 10 minutes. Place on a wire rack with hollow sided facing down to all any grease to drain. Sprinkle lightly with salt.
  7. Add the reserved zucchini flesh along with the fries to the beaten egg. Immediately roll in flour and add to the hot oil. Fry until golden brown, 5 to 8 minutes. Drain on a wire rack and salt immediately.
  8. For assembling, place a zucchini pirogue on a plate and add a scoop of rice to the center of the “boat.” Spoon over a generous portion of shrimp étouffée and top with 3 fried shrimp. Add a few zucchini fries and garnish with a slice of lemon and a sprinkle of green onion tops.
Be sure to find the largest zucchini you can and don't worry about peeling them.
Recipe by Acadiana Table at