= 60 What's this?

Shrimp Etouffee

Servings = 4 | Serving size =4 ounces shrimp

This recipe can be multiplied by 2,3.

Leftovers are good for 24 – 48 hours. Reheat gently. You will need to make Cajun Spice Blend first.

Serve with Jasmine Rice

6 Tbsp	all purpose white flour
2 tsp	unsalted butter
2 tsp	olive oil
4 cloves	garlic
2 cups	yellow onions
1 cup	celery
1/2 cup	green bell peppers
1/2 cup	red bell pepper
2 cups	water
1/2 tsp	salt
1/4 tsp	freshly ground black pepper
	pinch cayenne
2	bay leaves
2 tsp	cajun spice
1 cup	tomatoes
2 Tbsp	dry sherry or white wine
2 Tbsp	fresh parsley
2 tsp	fresh thyme
1 lbs	large shrimp, peeled and deveined
3 Tbsp	green onions

Place the flour in a large non-stick skillet and heat over medium-high heat. Watch the pan carefully, stirring and shaking the flour. It will take about 10 to 15 minutes and the flour will turn an almond brown. Do not let the flour cook too fast or burn. Remove to a plate and cool.

While the flour is cooling place the butter and olive oil in the pan over medium heat and add the minced garlic. Cook, stirring frequently, until it softens. Add the onions, celery, green and red peppers and cook until the peppers are slightly soft.

Sprinkle about 1/4 of the cooked flour over the top of the cooked vegetables. Stir to blend the flour and repeat with the flour in three more batches until it is fully incorporated and there are no clumps of flour.

Add the water slowly stirring continuously. The sauce will begin to thicken. Stir in the salt, pepper, cayenne pepper, bay leaf and Cajun spice.

Cook slowly adding water a tablespoon at a time if the sauce is too thick. Add the tomatoes, sherry, parsley and thyme. The sauce can be made to this point and kept warm or overnight. When ready to serve heat the sauce and add the shrimp. Cook until they are pink and firm.

Serve over Jasmine Rice and top with the chopped green onions.

Nutrition Facts

Serving size: about 2 cups / 4 ounces shrimp | Servings 4

Calories 280 | Calories from Fat 59

Amount Per Serving (% Daily Value)

Total Fat 7g (10%) | Saturated Fat 2g (10%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 178 mg (59 %) | Sodium 784 mg (33 %)

Total Carbohydrates 27g (9%) | Sugars 8g

Dietary Fiber 4g (15%) | Protein 27g

Vitamin A 33% | Vitamin C 121 % | Calcium 13% | Iron 26%

Vitamin K 55 mcg  | Potassium  676 mg | Magnesium  73 mg