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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Shrimp Étouffée
Yield: Makes 8 servings
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:
1.
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.
2.
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.
3.
Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.
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 |
This recipe appears in:
Southern
