Shrimp étouffée
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
the Editors of Publications International, Ltd.. "Shrimp étouffée" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/shrimp-etouffee-recipe.htm> 05 February 2012.
Cite
Shrimp Étouffée
YIELD Makes 8 servings
See Cooking Videos
The classic Cajun comfort food, étouffée literally means "to smother." This version eliminates most of the fat, but still "smothers" your tastebuds with abundant flavor and spice.
INGREDIENTS
| 3 | tablespoons canola oil |
| 1/4 | cup all-purpose flour |
| 1 | cup chopped onion |
| 1 | cup chopped green bell pepper |
| 1/2 | cup chopped carrot |
| 1/2 | cup chopped celery |
| 4 | cloves garlic, minced |
| 1 | can (14-1/2 ounces) clear vegetable broth |
| 1 | bottle (8 ounces) clam juice |
| 1/2 | teaspoon salt |
| 2‑1/2 | pounds uncooked large shrimp, peeled and deveined |
| 1 | teaspoon red pepper flakes |
| 1 | teaspoon hot pepper sauce |
| 4 | cups hot cooked white or basmati rice |
| 1/2 | cup chopped flat leaf parsley |
| Additional hot pepper sauce (optional) | |
PREPARATION:
- Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
- Stir in broth, clam juice and salt; bring to a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
- Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bowl étouffée with 1/2 cup rice |
| Sodium | 657 mg |
| Protein | 33 g |
| Fiber | 1 g |
| Carbohydrate | 35 g |
| Cholesterol | 216 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 20 % |
| Calories | 355 |
You Might Also Like
Gingered Pineapple and Cranberries
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Keyshawn and Darren's Creole Sausage and Shrimp Boil
If you're looking for ac cajun seafood appetizer, try this recipe for Keyshawn and Darren's creole sausage and shrimp boil from episode 105 of Kick Off Cook Off.
