Shrimp Etouffe

By sexyswamprat

Ingredients
  • 2 tablespoons cooking oil

  • 2 tablespoons flour

  • 1 1/2 cups canned low-sodium chicken broth or homemade stock

  • 1 green bell pepper, chopped

  • 2 ribs celery, chopped

  • 2 onions, chopped

  • 1 bay leaf

  • 2 teaspoons salt

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon fresh-ground black pepper

  • 1/2 teaspoon dried thyme

  • 1 1/2 pounds medium shrimp, shelled

  • 2 scallions including green tops, chopped

  • Boiled or steamed rice, for serving

Directions
  1. In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.

  2. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

  3. Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.


Nutritional Facts

Servings
4
per Serving
Yield
Serves 4
Calories
314
Fat. Total
10g
Fiber
3g
Carbohydrates Total
16g
Sodium
1505mg
Cholesterol
259mg
Protein
39g

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