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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 11.3 g
  • Cholesterol: 172.6 mg
  • Sodium: 468.7 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 23.9 g

View full nutritional breakdown of Tamara's Shrimp Etoufee calories by ingredient
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Tamara's Shrimp Etoufee

Submitted by: TAMARASART

Introduction

This is my version of a shrimp etoufee. Very yummy.

Serve with brown or white rice, quiona, couscous etc. Whatever your taste is.
This is my version of a shrimp etoufee. Very yummy.

Serve with brown or white rice, quiona, couscous etc. Whatever your taste is.

Number of Servings: 7

Ingredients

    5 Tbsp butter melt in a dutch oven or heavy pan on the stove
    1 cup scallions chopped
    2 cups celery chopped
    1/4 cup all purpose flour to thicken the roux
    3 cups chicken stock or shrimp stock homemade *you can control the sodium and flavor better*
    2 cups canned tomatoes *homecanned is better because you can control the kinds of tomatoes and the salt*
    2 Tbsp of Emeril's Creole Seasoning or your own spice mix - oregano, cumin, paprika - spicy, black pepper, white pepper, kosher salt, onion powder, garlic powder, cayenne pepper, celery seed, sweet basil
    1 1/2 pounds of peeled and deveined shrimp


Directions

Melt your butter in a dutch oven or heavy pan on the stove on med to med high heat.

Add your scallions and celery - cook until a little crunchy yet (celery). (You can add garlic to taste 1 Tbsp or more if you like - You can also substitue 1 cup of celery with 1 cup of sweet bell pepper. This recipe was modified to deal with someone that cannot eat garlic or peppers.)

Add the flour and cook scrapping the bottom of the pot to pull up an little brown bits. Cook until the roux turns a little brown.

Add your tomatoes and chicken/shrimp stock. 2 Tbsp of Emeril's Creol seasoning or your own mix of spice. Allow to simmer for 25 minutes to allow the flavors to infuse.

Add your shrimp cook 2-3 more minutes until the shrimp is pink.

Serve immediately with brown/white rice, quiona, pasta, couscous, etc. Whatever your taste is. You will also have to track the starch you use separately.

Recipe makes 7 cups maybe a little more.




Number of Servings: 7

Recipe submitted by SparkPeople user TAMARASART.






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