Shrimp Etouffee
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
6 tablespoons unsalted butter1/2 cup all-purpose flour4 cups chopped onions2 cups chopped green bell peppers2 cups chopped celery2 tablespoons minced garlic1 (14.5-ounce) can diced tomatoes2 bay leaves2 teaspoons salt1/2 teaspoon cayenne pepper2 tablespoons creole or Emeril's Essence seasoning1 quart shrimp stock ( or boxed seafood stock)3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined1/4 cup chopped parsley leavesSteamed white rice, for serving1/2 cup thinly sliced green onion tops, for garnish
Directions
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the seasoning of your choice. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of seasoning and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
Serving Size: 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISSYLBI.
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the seasoning of your choice. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of seasoning and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
Serving Size: 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISSYLBI.
Nutritional Info Amount Per Serving
- Calories: 76.4
- Total Fat: 8.6 g
- Cholesterol: 23.3 mg
- Sodium: 1.2 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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