Shrimp Etouffee
- Number of Servings: 6
Ingredients
2 tablespoons cooking oil2 tablespoons flour2 tablespoons tomato paste1 1/2 cups canned low-sodium chicken broth or homemade stock1 green bell pepper, chopped2 ribs celery, chopped2 onions, chopped2 - 3 cloves garlic, minced1 bay leaf2 teaspoons salt1/4 teaspoon cayenne1/2 teaspoon fresh-ground black pepper1/2 teaspoon dried thyme1 1/2 pounds medium shrimp, shelled2 scallions including green tops, chopped
In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes. Whisk in tomato paste.
Stir in the bell pepper, celery, onions, garlic, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.
Notes
Fish Alternatives:
The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user CBATTE.
Stir in the bell pepper, celery, onions, garlic, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.
Notes
Fish Alternatives:
The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.
Number of Servings: 6
Recipe submitted by SparkPeople user CBATTE.
Nutritional Info Amount Per Serving
- Calories: 209.4
- Total Fat: 7.1 g
- Cholesterol: 173.9 mg
- Sodium: 1,329.7 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.0 g
- Protein: 25.0 g
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