Shrimp Etouffee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp flour1 tbsp butter12 ounces shrimp1 green bell pepper, chopped1 can Stewed tomatoes1/4 cup chopped onion1 stalk celery, chopped1/4 cup Light Sour Cream1 cup uncooked brown rice2 tsp tobasco sauce (optional)
Makes 2 large servings @ 500 ca. each, or 4 smaller servings @ 250 cal each.
Prepare rice as directed (I use Minute Rice - Brown to save time)
Melt butter over medium heat in saucepan. Add flour and stir until brown. Add onion, bell pepper, and celery and cook until all vegetables are soft; about 5 minutes. Add Tobasco sauce (optional) and can of stewed tomatoes. Bring mixture to a boil and continue boiling until vegetables are very soft - about 10 minutes. Add shrimp and reduce heat to medium-low, cover and simmer for 10 additional minutes. Turn heat off, add sour cream and mix well.
Let the Etouffee sit for five minutes before serving over a bed of brown rice.
Number of Servings: 2
Recipe submitted by SparkPeople user JMCKIMMIE.
Prepare rice as directed (I use Minute Rice - Brown to save time)
Melt butter over medium heat in saucepan. Add flour and stir until brown. Add onion, bell pepper, and celery and cook until all vegetables are soft; about 5 minutes. Add Tobasco sauce (optional) and can of stewed tomatoes. Bring mixture to a boil and continue boiling until vegetables are very soft - about 10 minutes. Add shrimp and reduce heat to medium-low, cover and simmer for 10 additional minutes. Turn heat off, add sour cream and mix well.
Let the Etouffee sit for five minutes before serving over a bed of brown rice.
Number of Servings: 2
Recipe submitted by SparkPeople user JMCKIMMIE.
Nutritional Info Amount Per Serving
- Calories: 500.6
- Total Fat: 11.4 g
- Cholesterol: 356.8 mg
- Sodium: 1,284.6 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 5.7 g
- Protein: 43.8 g