Shrimp Etoufee
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 312.1
- Total Fat: 13.1 g
- Cholesterol: 197.3 mg
- Sodium: 1,277.4 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.3 g
- Protein: 22.6 g
View full nutritional breakdown of Shrimp Etoufee calories by ingredient
Introduction
Something I threw together that my son did NOT hate!! My husband is sensitive to tomatoes and allergic to chicken, so neither is in this recipe. Something I threw together that my son did NOT hate!! My husband is sensitive to tomatoes and allergic to chicken, so neither is in this recipe.Number of Servings: 8
Ingredients
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24 oz Shrimp, cooked (I used frozen, peeled, deveined, tail on medium shrimp, 2 12-oz pkgs)
1 cup, chopped Onions, raw
1 cup, diced Celery, raw
1 cup, diced Green Peppers
1 32 oz box Swanson Seafood Stock
.5 cup Butter, salted
.5 cup Flour, white
3 TBSP Cajun Shrimp Boil (by TJFITZWATER)
3.5 gram(s) Aldi Stores beef bouillon-1 cube (by RUBYFRUIT89)
4 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g) (by SPARKYWATSON)
0.25 tsp Ground Red Pepper (by --SHELLEY--)
4 cup 10 Minute Success Boil-in-Bag Brown Rice (1 cup prepared)
Directions
In heavy, large dutch oven pot, melt the butter on HIGH - just before it starts to turn, whisk in the flour and stir until well blended. You should have a very thick, paste like consistency - this is your Roux. Simmer roux for about 10 minutes, stirring occasionally, till it turns a dark blonde almost brown color. Meanwhile, in a separate pot, bring 2 quarts salted water to boil. Rinse frozen shrimp under cool water in a collander for about 5 minutes to thaw, Remove tails. Add 3 TBSP Cajun Shrimp Boil and the shrimp to the boiling water. Bring to second boil and allow to cook 5 minutes. Drain and set aside.
To the roux, add the chopped onions, celery and green peppers. Cook over medium heat, stirring occasionally, for about 10 minutes. Slowly add seafood stock and seasoning, stirring well. Let simmer about 5 more minutes. Add shrimp and cook on LOW for 20 minutes.
Serve over cooked Brown rice. Garnish with green onions, if desired.
Serving Size: makes approximately 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TLW1225.
To the roux, add the chopped onions, celery and green peppers. Cook over medium heat, stirring occasionally, for about 10 minutes. Slowly add seafood stock and seasoning, stirring well. Let simmer about 5 more minutes. Add shrimp and cook on LOW for 20 minutes.
Serve over cooked Brown rice. Garnish with green onions, if desired.
Serving Size: makes approximately 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TLW1225.