Shrimp Etouffee Recipe
"The word Etouffee (Ay-2-FAY) translates roughly to smothered , stewed, or braised"
Servings: 4
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Ingredients
- 2 tablespoons creole seasoning
- 4 tablespoons unsalted butter
- 1/2 cup onion -- finely chopped
- 1/4 cup celery -- finely chopped
- 1/4 cup bell pepper -- finely chopped
- 1/4 cup flour
- 3/4 cup fresh tomatoes -- diced
- 1 1/2 cups shrimp stock
- 2 tablespoons garlic -- minced
- 1 bundle fresh thyme
- 2 teaspoons worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 cup green onions -- thinly sliced
- 3 tablespoons italian parsley -- minced
- 2 pounds shrimp -- Peeled and Deveined, Save shells for the stock
- 3 tablespoons unsalted butter
- salt and pepper -- to taste
- 1 recipe creole rice
Directions
- Season the shrimp with 1 Tbsp of the Creole Seasoning.
- Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
- Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
- Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
- Serve over Creole Boiled Rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 216 | 45% |
| Total Fat 24.49g | 31% |
| Saturated Fat 13.63g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 397mg | 17% |
| Potassium 657mg | 19% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.74g | 2% |
| Protein 48.4g | 77% |
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