Shrimp Etouffee Serves
A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter, unsalted
|
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 1 ½ | teaspoon |
jalapeño pepper
minced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 14 | ounces |
tomatoes, canned
peeled plum tomatoes chopped, juices reserved |
|
| 1 | tablespoon |
paprika
sweet |
|
| 1 | x |
black pepper
freshly ground |
*
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
| 2 | pounds |
shrimp
medium sized, shelled, deveined |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | x |
rice
white rice, cooked, for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter, unsalted
|
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 7.5 | ml |
jalapeño pepper
minced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 404.6 | ml/g |
tomatoes, canned
peeled plum tomatoes chopped, juices reserved |
|
| 15 | ml |
paprika
sweet |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2.5 | ml |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
| 907.2 | g |
shrimp
medium sized, shelled, deveined |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | x |
rice
white rice, cooked, for serving |
*
|
Directions
In a heavy nonreactive 14 inch skillet, melt the butter. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 2 minutes. Add the flour and cook, stirring constantly, for 5 minutes.
Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne. Bring to a simmer, cover and cook for 5 minutes. Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes. Stir in the scallions and parsley and serve over rice.
