Ingredients for Shrimp Etouffe
- Celery
- Green Bell Peppers
- Green Onion
- Unsalted Butter
- 2 cloves minced garlic
- All Purpose Flour
- Vegetable Juice
- Condensed Cream Of Celery Soup
- 1/4 teaspoon salt
- Red Cayenne Pepper
- Tabasco Sauce
- Shrimp
- Cooked White Rice
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How to Make Shrimp Etouffe
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add 1/2 cup chopped yellow onion and 1/2 cup chopped green bell pepper; cook until softened, about 5 minutes.
- Stir in 2 cloves minced garlic and 1/4 cup all-purpose flour; cook for 1 minute, stirring constantly.
- Gradually whisk in 4 cups of chicken broth, ensuring no lumps form.
- Add 1 teaspoon of cayenne pepper (or more, to taste), 1/2 teaspoon of thyme, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt.
- Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally.
- Stir in 1 pound of pre-cooked frozen shrimp (thawed).
- Cook until heated through, about 2-3 minutes. Do not overcook.
- Remove from heat and stir in 1/4 cup chopped green onions and 2 tablespoons of chopped fresh parsley (optional).
- Serve immediately over hot cooked rice. Offer hot sauce on the side for extra heat.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
23g
Fat
43g
Carbs
23g
