Shrimp Etouffee
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 359.3
- Total Fat: 17.4 g
- Cholesterol: 309.7 mg
- Sodium: 670.9 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.0 g
- Protein: 32.4 g
View full nutritional breakdown of Shrimp Etouffee calories by ingredient
Number of Servings: 6
Ingredients
-
Butter, 1/2 cup
Onions, 1 cup, chopped
Flour, 1/4 cup
Celery, 1/2 cup, chopped
Garlic, 2 clove, chopped
Bay Leaves, 1 serving
Tomato Sauce, 8 oz can
White Wine, 1/2 cup
Chicken Broth, Fat Free, 1 cup
Worcestershire Sauce, 1 tsp
Ground White Pepper, 1/2 tsp
Dried Basil Leaves, 1/2 tsp
Parsley Flakes, 1 tbsp
Grated Lemon Peel, 1 tbsp
Lemon juice, 1 tbsp
Shrimp, raw, peeled, 2 lbs.
Directions
1. Melt butter in a 4-5 quart pan over medium heat. Stir in flour until bubbly. Stir in onion, celery, garlic, bay leaf, thyme and basil.
2. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
3. Add the tomato sauce, wine, chicken broth, Worcestershire sauce, white pepper. Bring to a boil while stirring over high heat.
4. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced,about 45 minutes.
5. Turn up to medium heat. Stir in lemon peel, lemon juice, parsley, green onion, and shrimp. Simmer until shrimp are cooked through, about 5 minutes.
6. Serve over hot cooked rice. Makes 6 servings.
Read more: http://southern.food.com/recipe/shrimp-etouffe-187449#ixzz1iXUa1ZVU
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user RGAIL722.
2. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes.
3. Add the tomato sauce, wine, chicken broth, Worcestershire sauce, white pepper. Bring to a boil while stirring over high heat.
4. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced,about 45 minutes.
5. Turn up to medium heat. Stir in lemon peel, lemon juice, parsley, green onion, and shrimp. Simmer until shrimp are cooked through, about 5 minutes.
6. Serve over hot cooked rice. Makes 6 servings.
Read more: http://southern.food.com/recipe/shrimp-etouffe-187449#ixzz1iXUa1ZVU
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user RGAIL722.