Shrimp Etouffee

Shrimp Etouffee

Author: Jennifer Drummond

Nutrition Information

• Serves: 6 servings

• Serving size: 1 serving
• Calories: 292

• Fat: 11
• Carbohydrates: 38
• Sugar: .07
• Sodium: 139
• Fiber: 3
• Protein: 12
• Cholesterol: 70

Recipe type: Shrimp

Cuisine: Southern

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

A thick, hearty shrimp dish tomato-based sauce, with green bell peppers and aromatic vegetables. and served with rice.

Ingredients

• ¼ cup butter (vegan, non dairy)
• ¼ cup all-purpose flour (Bob's Red Mill One to One GF flour)
• 1 cup chopped onion
• ½ cup sliced celery
• ½ cup chopped green peppers (use red, yellow, orange. green peppers are not recommended for inflammatory conditions eg. arthritis, fibro, lupus, RA, etc.)  
• 2 tbsp minced garlic
• 2 tbsp. fresh thyme
• 2 cup chicken broth, low sodium (GF, yeast free)
• 1 ( 14.5 ounce) can diced tomatoes, drained
• 1 tbsp. cajun seasoning
• 1 tbsp. worcestershire sauce
• 2 pound shrimp, peeled and deveined
• 2 tsp. hot sauce
• Salt and pepper to taste
• 1 tbsp. butter
• 2 tsp. fresh lemon juice
• ¼ cup chopped scallions (green onions)
• 2 tbsp. fresh parsley
• Rice:
• 2 cups chicken broth, low sodium (GF, yeast free)
• 2½ cups brown rice (you can use instant)

Instructions

1. Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.
2. Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.
3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
4. Add the garlic and thyme and cook for a minute.
5. Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.
6. Add the shrimp and cook until cooked, about 5 minutes.
7. Season with hot sauce, salt and pepper to taste.
8. Mix in the butter, lemon juice, green onion and parsley.
9. To make rice:
10. Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)
11. Evenly divide rice and Shrimp Etouffee between 6 bowls.

Notes

You can serve with quinoa instead of rice if desired.

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