Shrimp Etouffee
User Reviews
5.0
624 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
4
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Calories
430 kcal
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Course
Main Course, Dinner
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Cuisine
American
Shrimp Etouffee
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Shrimp and vegetables are lightly simmered in a roux-enriched sauce with bold Cajun spices and served over rice!
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Ingredients
- 1 ½ pounds medium shrimp peeled and deveined
- 1 tablespoon Cajun Seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion chopped
- ½ green bell pepper chopped
- 2 ribs celery chopped
- ¼ teaspoon dried thyme leaves
- 4 cloves garlic minced
- 3 cups shrimp stock or chicken broth
- 2 cups diced fresh tomatoes
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- salt and black pepper to taste
- ¼ cup sliced green onion
- ¼ cup chopped fresh parsley
- ½ lemon juiced
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Instructions
- Toss shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
- Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
- Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
- Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
- Stir in the green onions, parsley, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
- Serve over rice.
Notes
- For more flavor, shell your own shrimp. Add shells (and heads), add to chicken broth and simmer on low 20 minutes. Strain and discard shells. Use this broth in place of chicken broth.
- Do not overcook shrimp, cook just until pink on each side in step 1. The shrimp will finish cooking when reheating.
- Store leftovers in air tight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
430
(22%)
Carbohydrates
21g
(7%)
Protein
41g
(82%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
315mg
(105%)
Sodium
1098mg
(46%)
Potassium
1114mg
(32%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2508IU
(50%)
Vitamin C
40mg
(44%)
Calcium
228mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430 | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 315mg | 105% |
| Sodium | 1098mg | 46% |
| Potassium | 1114mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2508IU | 50% |
| Vitamin C | 40mg | 44% |
| Calcium | 228mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
624 reviews
Excellent
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