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Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Shrimp Étouffée

Cooking Light SEPTEMBER 2009

  • Yield: 4 servings (serving size: 1 1/4 cups étouffée and 2/3 cup rice)

Ingredients

  • 4 tablespoons butter, softened
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3/4 cup chopped celery
  • 3 garlic cloves, minced
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 2 teaspoons salt-free Cajun seasoning
  • 1/4 teaspoon dried thyme
  • 2 (8-ounce) bottles clam juice
  • 3/4 cup chopped tomato
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chopped green onions
  • 1/2 teaspoon salt
  • 1 pound large shrimp, peeled and deveined
  • 2 2/3 cups hot cooked long-grain rice

Preparation

1. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently. Place onion mixture in a bowl. Melt remaining 3 tablespoons butter in pan. Stir in flour; cook 6 minutes or until flour turns a deep rust color, stirring constantly. Stir in Cajun seasoning, thyme, and clam juice; cook for 1 minute. Stir in onion mixture, tomato, and Worcestershire sauce; simmer for 15 minutes or until thick. Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally. Serve over hot cooked rice. Serve with hot sauce, if desired.

Nutritional Information

Amount per serving
  • Calories: 453
  • Fat: 14g
  • Saturated fat: 7.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.7g
  • Carbohydrate: 51.6g
  • Fiber: 3.2g
  • Cholesterol: 206mg
  • Iron: 6mg
  • Sodium: 842mg
  • Calcium: 126mg
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Shrimp Étouffée recipe

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